I had a lot of fresh herbs left over after making our Easter brunch, including a big bunch of dill that I did not actually use for that meal. I boiled up some small fingerling potatoes to make buttered potatoes with herbs, but I still had an abundance of leftover herbs. Luckily, finding a recipe to use them up was only a computer click away. I googled dill recipes and soon came up with one for Orzo with Feta, Tomatoes, and Dill which was easily modified to suit my ingredients and taste. As I've mentioned before, I don't care for feta, but I had some queso fresco, which is my usual substitute. I had no orzo, so I used the radiatore pasta that I did have. A little more tweaking, and the end result was a delicious and easy pasta salad that I will certainly make again. Leftovers have never tasted so good!
Radiatore Pasta with Tomatoes, Dill, and Queso Fresco
6 T. olive oil
2 C. grape tomatoes, halved
1 C. chopped dill
1/4 C. chopped parsley
1/4 C. sliced scallions
zest and juice of one lemon
1/2 tsp. each salt and pepper (or to taste)
8 oz. radiatore pasta
10 oz. crumbled queso fresco
Toss together the first seven ingredients in a large bowl. Let stand for at least 10 minutes. Boil the pasta in a large pot of salted water until al dente, about 10 minutes. Drain and toss with the tomato mixture. Add the cheese and toss again. Serves 6 as a side dish.