Serving Size

Serves 8

Ingredients

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons rice or white wine vinegar
  • 2 teaspoons dill weed
  • Cracked black pepper, to taste

For the salad:

  • 3 cups uncooked whole-grain shell pasta, medium-sized
  • 8 asparagus spears, cut into 1/2-inch pieces
  • 1 cup halved cherry tomatoes
  • 1 cup sliced green peppers
  • 1/2 cup chopped green (spring) onions

Directions

To make the dressing, in a small bowl add the olive oil, lemon juice, vinegar, dill weed and black pepper. Whisk to mix evenly. Set aside.

To make the salad, fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender — also called al dente — 10 to 12 minutes or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 to 5 minutes. Drain and rinse under cold water.

In a large bowl, add the pasta, asparagus, tomatoes, green peppers, onions and dressing. Toss to mix evenly.

Cover and refrigerate. Serve chilled.

Nutrition Facts
Serving size 1 1/2 cups
Amount Per Serving
Calories
178
Total fat
7 g
Saturated fat
1 g
Cholesterol
Sodium
5 mg
Total carbohydrate
24 g
Protein
4.5 g
Nutritional details are an estimate and should only be used as a guide for approximation.

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