Benedictine Pasta Salad with veggies and dill
The perfect side dish, pasta salad; goes with everything from burgers and BBQ chicken to hot dogs and sandwiches. Benedictine Pasta Salad is creamy and chock-full of veggies, and it brings new life to the old-school spread.
What is Benedictine Spread? Benedictine spread consists of cream cheese, cucumber, onion, and hot sauce, originating in Louisville, Kentucky, home of the Kentucky Derby. This Southern-born spread was created by the hometown cook Jennie Benedict, author of The Blue Ribbon Cook Book.
Test Kitchen Tips
When you’re cooking the pasta, don’t forget to add the carrots to the pot during the last 2 minutes of cooking — it makes the carrots more tender.
Keep salad in the refrigerator (below 40°F) until the very last moment. The longer a salad sits out at room temperature, the more time bacteria has to grow. And make sure to never leave anything out longer than 2 hours (or 1 hour if the temperature is over 90°F). If serving the salad outside, place your salad on top of another bowl filled with ice to help keep it chilled.
Mince chopped cucumber, onion, mint, and garlic in a food processor, stopping to scrape down sides of bowl as needed. Add cream cheese, mayonnaise, zest, lemon juice, and Tabasco; purée. Season dressing with salt and pepper; chill until ready to use.
Cook pasta in a pot of boiling salted water according to package directions. Add carrots during last 2 minutes of cooking; drain. Rinse pasta and carrots under cool water; transfer to a bowl.
Toss pasta, carrots, sliced cucumbers, peas, radishes, scallions, and dill with dressing. Season pasta salad with salt and pepper; chill before serving.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 125mg 5%
Carbs 29g 9%
*Percent Daily Values are based on a 2,000 calorie diet.