Time 2h20m Yield 12 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Time 55m Yield 4 Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate. Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.
Time 40m Yield 10 serving(s) Number Of Ingredients 14 Steps:
Mix together salad ingredients in a large salad bowl. Mix together dressing ingredients in a small bowl. Pour dressing over salad, tossing to coat evenly. Refrigerate for 2-3 hours before serving.
Time 25m Yield 10 servings. Number Of Ingredients 13 Steps:
Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth. , Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving.
Time 20m Yield 10 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, combine pasta, chicken, celery, onion and peas and mix together. Combine dressing ingredients and whisk until smooth. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours for flavors to develop.
Time 30m Yield 4 servings Number Of Ingredients 19 Steps:
Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½–7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs and set aside. Boil the green beans in the same pot for 30-60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30-60 seconds to cool. Remove from the ice bath and blot dry with paper towels. Drain the Bumble Bee® Premium Albacore Tuna. Place it on a plate to begin to reflect texture. In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill. Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified. Drizzle the dressing over the salad and gently toss until fully coated. Divide the salad between serving bowls and top each portion with a halved jammy egg. Enjoy!
