Dilled pasta salad with spring vegetables

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 (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.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 160
Total carbohydrate: 23 g
Cholesterol: 0 mg
Dietary fiber: 4 mg
Monounsaturated fat: 5 g
Protein: 4 g
Saturated fat: 1 g
Serving size: About 3/4 cup
Sodium: 11 mg
Total fat: 8 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 1
Vegetables: 2

Diabetes Meal Plan Choices

Fats: 1
Nonstarchy vegetables: 2
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1
Vegetables: 2