Cheddar Dill and Veggie Pasta Salad
35 mins (prep 15, cooking 20)
9 ingredients
1 servings
Great summer side salad. I use extra sharp cheddar, because in my world, the sharper the better. The recipe calls for fresh dill, which I never have on hand so I always use dry, probably about 1 teaspoon, to taste. I do not remember where I got this, oops, so if someone knows, please let me know so I can put it here! Time to chill not included in cooktime.

Categories:  <-60-mins , side-dish , salad , seasonal , summer , time-to-make ,
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Serving Size (1030.86 g)
Servings 1
Amount per Serving
Calories 3937.16 Calories from Fat 2494.98
% Daily Value *
Total Fat 277.22g 426.49%
Saturated Fat 75.84g 379.19%
Trans Fat 0.0 %
Cholesterol 569.27mg 189.76%
Sodium 3483.68mg 145.15%
Total Carbohydrate 258.03g 86.01%
Dietary Fiber 2.75 g 10.99%
Sugars 1.89 g %
Protein 108.84g 217.68%
Vitamin A 2865.83IU% Vitamin C 1.65mg%
Calcium 1823.09mg% Iron 20.93mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
orange bell pepper, fresh dill