I went with my horseback riding club to tailgate at the Winterthur point-to -point races last week. This pasta salad was one of the things I brought to share. It was chilly and rained off and on, but we still had a great time.
1 box of tricolor farfalle pasta
Large pack of grape tomatoes (1qt)
1 package mozzarella pearls (8oz)
1 envelope Tastefully Simple dill pickle dip mix
2½ tsp to 1 tbsp dried dill weed
½+ tsp kosher salt
½ cup mayonnaise
Red wine vinegar to taste (about 6-10 dashes/shakes)
Cook and drain pasta. Let it cool to at least room temperature. If you don’t cook and cool pasta in advance, you can do the remaining steps and set everything aside to be combined once the pasta cools.
Cut grape tomatoes into quarters. Drain the mozzarella pearls and combine with grape tomatoes. Set aside.
Combine mayonnaise, dill pickle dip mix, dil, and salt.
Once pasta is cooled to at least room temperature, stir in mayonnaise mixture until the pasta is well-coated. Stir in tomatoes and mozzarella until they are distributed evenly throughout. This is a good time to taste to see if you need to add more dill. If the salad is too dry, add more mayo.
Add red wine vinegar and combine well into the salad. Taste and add more if needed.