A delightful pasta salad featuring a creamy herb dressing and fresh vegetables, perfect for any occasion.
Cook the penne pasta in boiling water until al dente, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
Chop the red and orange bell peppers, scallions, and black olives into small pieces.
Cut the vegetables into uniform sizes for even distribution in the salad.
In a large mixing bowl, combine the cooked pasta and chopped vegetables.
Ensure the pasta is completely cooled to prevent the dressing from becoming runny.
Add the mayonnaise and fresh dill to the bowl, mixing well to coat the pasta and vegetables evenly.
Adjust the amount of mayonnaise to your desired creaminess.
Sprinkle the shredded cheddar cheese over the salad and mix gently.
Mix gently to avoid breaking the pasta.
Chill the salad in the fridge for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad in a large bowl, garnished with a sprig of dill if desired. Enjoy!
Serve with a side of crusty bread for a complete meal.
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