AuthorErikaDifficultyBeginnerA creamy summer pasta salad with juicy cherry tomatoes, lots of fresh dill, and celery and onion that are briefly sautéed to soften their sharp edges while keeping a little crunch. A splash of soy-based marinade adds subtle savory depth without making the salad taste especially soy-forward.
Bring a large pot of salted water to a boil. Cook the pasta until just tender, then drain and rinse briefly under cool water. Let it drain thoroughly.
Meanwhile, heat the oil in a skillet over medium heat. Add the celery and onion and cook for 3 to 5 minutes, until slightly softened but still a little crisp. Remove from the heat and let cool.
In a large bowl, stir together the mayonnaise, Greek yogurt, shallot, marinade, hing, and several grinds of black pepper.
Add the cooled pasta, sautéed celery and onion, sungolds, and dill. Toss until evenly coated.
Taste before adding salt, since the marinade and salted pasta water may already provide enough. Serve right away or chill for 30 minutes to let the flavors settle.
Recipe Notes
- This is a flexible, taste-as-you-go dressing. Whatever flavorful splash you use should stay in the background rather than dominate.
- No leftover marinade? Add a small splash or spoonful of something flavorful from the refrigerator—pickle brine, vinaigrette, pesto, Dijon, miso, hot sauce, salsa verde, or another salty-tangy condiment. Start small and taste as you go; it should add depth and interest without overpowering the tomatoes and dill.
- Pro tip: Make extra dressing and reserve about ½ cup. If the salad thickens in the fridge, add more dressing to loosen it. The extra dressing is also great on sandwiches or other salads!
- Cucumber, lightly cooked green beans, sweet peppers, shredded chicken, or cubed tofu would all work well here.
- Keep the pasta slightly firm so it holds up after being dressed.
- PRO HACK: Quickly slice the Sungolds in half by sandwiching them between two deli container lids and slicing horizontally through—it works like a charm!
