Dilled pasta salad with spring vegetables
Eliza
ingredients
- 3 cups shell pasta (medium-sized)
- 8 asparagus spears, cut into 1/2-inch pieces
- 1 cup halved cherry tomatoes
- 1 cup sliced green bell peppers
- 1/2 cup chopped green onions
- For the dressing:
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- 1 Tbsp rice or white wine vinegar
- 2 tsp dill weed
- cracked black pepper, to taste
directions
- 1
Cook pasta according to package directions. Drain into a colander and rinse with cold water. Put into a large serving bowl.
- 2
In a small saucepan, cover asparagus with water. Bring to a boil and cook only until tender crisp, 3 to 5 minutes. Drain and rinse under cold water. Add asparagus, tomatoes, green peppers, and onions to pasta.
- 3
In a small bowl, whisk together the ingredients for the dressing. Pour dressing over the pasta and vegetables. Toss to coat. Cover, refrigerate and serve.
Source: Eliza
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