Dill Pasta Salad

• 10 oz (280 grm). bowtie or Penne pasta cooked al dente
• 1 sweet red pepper, small dice
• 2 scallions, sliced
• 8 cherry tomatoes, sliced in half
• 1 clove garlic
• 1/2 cup (125 ml) fresh dill, stems removed
• 1 egg
• 1/2 cup (125 ml) olive oil
• 1/2 cup (125 ml) vegetable oil
• 1 tsp (5 ml) dijon mustard
• 1/2 lemon, juice only
• 1 tsp (5 ml) salt
• pepper to taste

1. Cook the pasta in double salted water.
2. Drain and run pasta under cold water until cool.
3. Combine pasta with the red pepper, tomato and scallion.
4. In a food processor add the garlic, lemon, djion, salt and dill.
5. Pulse machine till the ingredients are chopped fine, scraping down the bowl.
6. Add the egg.
7. With the machine running, add both the oils in a thin stream to form a mayonaise.
8. THe dressing should be creamy and thick.
9. Taste for salt and pepper.
10. Combine with pasta.

pasta, sweet red pepper, scallions, tomatoes, clove garlic, fresh dill, egg, olive oil, vegetable oil, mustard, lemon, salt, pepper

Taken from online-cookbook.com/goto/cook/rpage/001161 (may not work)