Pasta salad with dill vinaigrette is a cold, no-mayo summer dish made with macaroni, mozzarella, ham and cherry tomatoes, tossed in a tangy, mustard-spiked dressing. It comes together in under fifteen minutes and gets better after an hour in the fridge.
This pasta salad with dill vinaigrette skips the usual mayonnaise and goes for a sharp, herby dressing instead, built from white wine vinegar, whole grain mustard and a generous handful of fresh dill. Macaroni, mozzarella, deli ham and halved cherry tomatoes go into the bowl raw and ready, then get tossed through the vinaigrette once it has had a few minutes to chill.
The whole dish takes well under fifteen minutes of hands-on time, though it tastes noticeably better once it has had an hour to sit in the fridge and let the flavours settle. It is cheap to put together, easy to scale up for a crowd, and the kind of recipe that holds up well in a packed lunch the next day.
Jump to:
- Ingredients for Macaroni Salad with Dill Vinaigrette
- How to Make Quick Pasta Salad with Dill Vinaigrette
- How to Serve and Store This Pasta Salad with Dill
- Top Tips for the Best Pasta Salad with Dill Vinaigrette
- Frequently Asked Questions About Pasta Salad with Dill Vinaigrette
- Related
- Pairing
- Pasta Salad with Dill Vinaigrette Recipe
Ingredients for Macaroni Salad with Dill Vinaigrette
- White wine vinegar – the acid base for the vinaigrette, mild enough not to overpower the dill
- Olive oil – good quality extra virgin, whisked in slowly to build the dressing
- Shallot – diced finely, gives the vinaigrette a gentle savoury bite
- Garlic cloves – minced, for background depth without taking over
- Whole grain mustard – the emulsifier that holds oil and vinegar together
- Fresh dill – torn or chopped, the main flavour running through the whole salad
- Sugar – just enough to round off the sharpness of the vinegar
- Sea salt – seasons the dressing and the salad as a whole
- Ground black pepper – adds a little warmth to balance the acidity
- Mozzarella ball – cubed, adds a soft, creamy contrast to the pasta
- Deli-style ham – cut into strips, brings a savoury, slightly smoky note
- Cherry tomatoes – halved, for juiciness and colour, rainbow varieties work well here
- Green onions – chopped, for a fresh, sharp finish
- Macaroni pasta – cooked and chilled, the base that holds everything together
How to Make Quick Pasta Salad with Dill Vinaigrette
- Step 1: Cook the macaroni until just al dente, slightly on the firm side, since it will continue to soften a little once mixed with the dressing. While the pasta cooks, make the base of the vinaigrette by combining diced shallot, minced garlic, mustard, dill, sugar, salt and black pepper in a bowl, mixing well so the sugar and salt start to dissolve into the mixture.
- Step 2: Whisk in the olive oil gradually, in a slow, steady stream, until the dressing comes together into a smooth, glossy mixture. Give it one final whisk to make sure everything is properly combined, then put the dressing in the fridge to cool slightly while you prepare the rest of the salad.
- Step 3: Tip the cooked and chilled pasta into a large bowl, choosing one bigger than feels necessary, since this salad has a habit of overflowing once everything is added. Add the halved cherry tomatoes, ham, mozzarella and chopped green onions on top of the pasta.
- Step 4: Pour the dressing over the salad and mix everything together thoroughly, making sure the dressing reaches right through the bowl. Chill in the fridge for at least one hour before serving, which gives the dill and mustard time to settle into the pasta properly.
How to Serve and Store This Pasta Salad with Dill
This pasta salad with dill vinaigrette works well straight from the fridge as a light lunch, or alongside grilled meat or fish for a fuller summer dinner. It travels well, so it is a solid choice for potlucks, picnics, or anything where food needs to sit out for a stretch without losing texture.
Leftovers keep in an airtight container in the fridge for up to three days; the pasta will soak up a little more of the dressing overnight, so a quick stir and a splash of extra olive oil before serving brings it back to its original texture. It is not a salad that freezes well, since both the mozzarella and the fresh tomatoes lose their texture once thawed.
More Easy Recipes You Might Enjoy
If you enjoyed this pasta salad, here are a few more easy dishes from the blog worth trying next.
- For a creamier take on pasta salad, this one's worth a look: Summer Pasta Salad with Creamy Dressing — a tangier, lighter version using a mayo-yogurt blend instead of straight mayonnaise.
- When you fancy something warm instead of cold, this roasted veg pasta hits a similar Mediterranean note: Roasted Vegetable Pasta — aubergine, courgette and cherry tomatoes roasted together for a simple, vegetable-heavy dinner.
- If you're after something a bit more substantial for a weeknight, this one comes together fast: Beef and Asparagus Pasta — a quick, protein-packed dinner ready in well under half an hour.
- This pairs nicely as a starter or side alongside any of the above: Padron Peppers — blistered Spanish tapas, ready in five minutes with just olive oil and flaky salt.
- And for something that works just as well warm or cold, this is a good one to keep in rotation: Summer Peas with Bacon and Ricotta — peas, bacon and ricotta, equally good hot or chilled.
Pasta Salad with Dill Vinaigrette: Cost Across Different Countries
- A full batch of this pasta salad with dill vinaigrette costs roughly £6-7 to make in the UK, working out to under £1 per serving across six portions, with macaroni and cherry tomatoes as the cheapest items and the mozzarella ball as the biggest single cost.
- In Ireland, prices run close to UK levels, typically averaging out to around €7-8 for the full batch, with Dunnes Stores, Tesco Ireland and SuperValu all stocking the ingredients without any specialist shopping required.
- In the USA, where deli ham and mozzarella are widely available and competitively priced, the same batch tends to land around $8-9, depending on whether the ham comes from a supermarket deli counter or a pre-packed brand.
- In Australia, where imported mozzarella and European-style deli ham carry a slightly higher price tag, the cost climbs to around AU$13-15 for the same quantities.
- In Italy, where macaroni, mozzarella and good olive oil are local staples rather than imports, the same salad is often the cheapest to make, landing around €5-6 a batch.
Across all five countries, this remains a budget-friendly dish, with the mozzarella ball as the one ingredient worth shopping around for if cost is a concern.
Top Tips for the Best Pasta Salad with Dill Vinaigrette
- Slightly undercook the pasta. Pulling the macaroni out a minute or so before the packet suggests keeps it firm enough to hold its shape once mixed with the dressing. Pasta that is cooked all the way through tends to go soft and a little mushy as it sits in the fridge, since it keeps absorbing liquid from the vinaigrette. Testing a piece early and biting into it is the most reliable way to judge this, rather than relying purely on the clock. A firm bite is what separates a good pasta salad from one that turns gluey by the next day.
- Cool the pasta properly before mixing. Tossing warm pasta with the dressing causes the oil to separate and the mozzarella to soften too quickly, leaving the salad looking greasy rather than glossy. Running the cooked macaroni under cold water after draining speeds this up and stops it from sticking together in clumps. A few extra minutes spent on this step makes a noticeable difference to the final texture. It is a small detail that is easy to skip when in a rush, but worth doing properly.
- Whisk the oil in slowly. Adding the olive oil too quickly to the vinaigrette base causes it to separate rather than emulsify, leaving a thin, oily dressing instead of a smooth one. A slow, steady stream while whisking continuously gives the mustard time to bind the oil and vinegar together properly. This step takes a little patience but makes the difference between a dressing that clings to the pasta and one that pools at the bottom of the bowl. Doing this over a damp cloth or non-slip mat keeps the bowl steady while both hands are occupied.
- Adjust the sugar to taste. A small amount of sugar takes the edge off the vinegar without making the dressing taste sweet, but tastes vary, and some vinegars are sharper than others depending on the brand. Starting with a teaspoon and tasting before adding more avoids ending up with a dressing that tips too far in either direction. This is one of the easiest parts of the recipe to adjust on the fly. A dressing that tastes slightly too sharp on its own often balances out once mixed through the full salad.
- Use a generous bunch of fresh dill. Dried dill works in a pinch, but fresh dill carries a brighter, more distinct flavour that holds up well against the mustard and vinegar. Tearing it by hand rather than chopping finely keeps some texture in the leaves and avoids bruising them too much, which can turn the flavour slightly bitter. Since dill is the dominant flavour in this dressing, it is worth being generous rather than sparing with it. A bunch that looks like too much is usually close to the right amount.
- Cut the ham into thin, even strips. Thick chunks of ham can overpower a forkful of pasta, while thin strips distribute more evenly through the salad and mix in without dominating any single bite. A sharp knife makes this easier than trying to tear or pull the ham apart by hand. Deli-style ham works well here because it has enough flavour without being overly salty. Cutting it just before assembling the salad keeps it from drying out at the edges.
- Chill the dressing briefly before mixing it through. A few minutes in the fridge takes the edge off the olive oil's room-temperature texture and helps the dressing cling to the pasta rather than sliding straight off. This also gives the shallot and garlic a little time to mellow before they hit the rest of the ingredients. It is a small pause that costs nothing but a few minutes and improves the final result. Skipping it will not ruin the salad, but it is a worthwhile habit to build in.
- Give the salad the full hour to chill before serving. While this pasta salad with dill vinaigrette technically comes together in under fifteen minutes, the flavours need time to develop properly once everything is mixed. An hour in the fridge allows the dill, mustard and vinegar to soak into the pasta rather than sitting on the surface. Serving it straight away is possible, but the difference in flavour after chilling is noticeable enough to be worth the wait. This is the one step in the whole process that genuinely cannot be rushed.
Frequently Asked Questions About Pasta Salad with Dill Vinaigrette
Can I make this pasta salad with dill vinaigrette ahead of time?
Yes, this salad is one of the better make-ahead options because the flavours actually improve with time in the fridge. Making it the night before serving gives the dressing plenty of time to soak into the pasta and mellow the raw bite of the shallot and garlic. If making it more than a few hours ahead, it is worth holding back the green onions and adding them just before serving, since they lose some of their crunch the longer they sit.
What pasta shape works best for this recipe?
Macaroni is the classic choice here because its curved shape catches the dressing and small bits of ham and tomato inside each piece. Other short pasta shapes such as fusilli, conchiglie or rotini would work just as well, since the dressing clings to ridges and curves more easily than to long, smooth strands. Spaghetti or other long pasta shapes are not a good substitute, as they do not hold the dressing or mix-ins in the same way.
Can I use a different vinegar instead of white wine vinegar?
White wine vinegar gives a mild, clean acidity that does not compete with the dill, but apple cider vinegar or a light red wine vinegar would also work reasonably well. Stronger vinegars such as balsamic change the flavour profile significantly and are not recommended here, since they would overpower the herby, mustard-forward character of the dressing. Whatever vinegar is used, sticking close to the same quantity keeps the dressing balanced.
Why is my pasta salad dry after it has been in the fridge?
Pasta naturally absorbs more of the dressing as it sits, particularly overnight, which can leave the salad looking dry by the next day even if it was properly coated to begin with. A small drizzle of olive oil or a splash of vinegar stirred through before serving brings the texture back without needing to make a fresh batch of dressing. This is a normal part of how pasta salads behave once chilled, rather than a sign that something has gone wrong.
Related
Looking for other recipes like this? Try these:
- Easy Summer Pasta Salad with Creamy Mayo-Yogurt Dressing
- Poached Pear Salad with Blue Cheese Dressing
- Roasted Courgette and Aubergine Salad with Lemon Dressing
- Caramelised Pear Salad Recipe with Honey Balsamic Glaze
Pairing
These are my favorite dishes to serve with Easy Pasta Salad:
- How to Cook Padron Peppers (Easy Blistered Tapas in 5 Minutes)
- Summer Peas with Bacon and Ricotta (Hot or Cold)
- Easy Pea and Asparagus Crostini Recipe with Ricotta and Mint
- One-Pan Braised Beetroot Recipe with a Sticky Vinegar Glaze
Pasta Salad with Dill Vinaigrette Recipe
Pasta salad with dill vinaigrette is a cold, no-mayo summer salad made with macaroni, mozzarella, ham and cherry tomatoes in a tangy mustard and dill dressing. It takes under fifteen minutes to put together and is best after an hour of chilling, once the flavours have had time to settle.
Ingredients
For the dressing:
- 45ml (3 tbsp) white wine vinegar
- 135ml (½ cup) good quality olive oil
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon whole grain mustard
- A generous bunch of fresh dill, torn by hand or chopped
- 1 teaspoon sugar
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
For the salad:
- 1 large mozzarella ball (approx. 125g), cut into cubes
- 200g (7oz) deli-style ham, cut into thin strips
- 300g (10½oz) cherry tomatoes, halved (mix red and yellow for colour)
- 3-4 spring onions, chopped
- 400g (14oz) macaroni pasta, cooked and chilled
Instructions
- Bring a large pot of salted water to the boil and cook the macaroni until just al dente, slightly on the firm side so it holds its shape later. Drain and run under cold water until fully cooled, then set aside.
- While the pasta cooks, combine the diced shallot, minced garlic, mustard, dill, sugar, salt and pepper in a mixing bowl, stirring well so the sugar and salt begin to dissolve into the mixture.
- Whisking continuously, pour in the olive oil in a slow, steady stream until the dressing comes together into a smooth, glossy mixture. Give it one last whisk to make sure everything is fully combined, then place the dressing in the fridge for a few minutes to cool while you prepare the rest of the salad.
- Tip the cooled pasta into a large bowl, choosing one with plenty of room, since this salad tends to overflow once everything is added. Add the halved cherry tomatoes, ham, mozzarella and chopped spring onions on top.
- Pour the chilled dressing over the salad and mix everything together thoroughly, making sure the dressing reaches all the way through the bowl. Cover and chill in the fridge for at least one hour before serving.
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