Sunday, April 10, 2011

Lemon Dill Pasta Salad

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My illness is finally fully behind me. The sun has got the color circulating back into my ole' jack-o-lantern, I have enough energy to run barefoot in the mud for a mile, and my appetite is back to it's usual ravenous state.
It was really warm out today. The warmest day we've had this year. So I decided that a grill-out was in order. I had Dad grill the burgers and Piggie slice the watermelon. I made homemade hamburger buns, a salad, and...


Lemon Dill Pasta Salad

1 lb. pasta, cooked and drained (I used penne, because that's what I had, but what I really wanted was those macaroni noodles that are kind of twisty and have grooves in them. Also, this made a ton, so you will probably want to at least half the amount of pasta. If you're feeling health conscious, go ahead and cut the amount of butter too)
1 stick of butter
1 T dill weed (if you can get your meathooks on some fresh dill, then you will be even more awesome than me, which is obviously saying a lot.)
1/2 t pepper
1 t salt
The juice and zest of two lemons
1 T sugar
2 C sliced cucumbers
1 C sliced red onion
2 C cherry or grape tomatoes, cut in half
A few tablespoons of olive oil
    1. Melt the butter in the hot pasta.
    2. Cool and toss with the rest of the ingredients.
    3. Chill until ready to serve. 
    4. Drizzle with some olive oil if the noodles drank all the juice while you weren't looking.
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