Dill Pasta Salad

Based on a recipe by The Minimalist Baker

Served at 2014 Kelly Reunion

1 lb. ditalini or other small pasta

2 or 3 bell peppers, diced

1 small red onion, diced

5 or 6 stalks of celery, diced


1 pkg. silken tofu

1/4 cup wine or cider vinegar

1/4 cup olive oil

2 TB dijon mustard

1 clove garlic, minced

6 TB fresh dill or 3 TB dried

1 TB sugar or honey

1 tsp salt

pepper to taste

Cook noodles, drain and rinse in cold water. Add diced peppers, onion and celery to make a nice proportion of pasta to veggies. To make dressing, combine all ingredients in blender and blend until smooth. Mix with salad and season to taste.

Serves 10-12.

© Kelly's Cookbook 2017