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Archive for June 5th, 2011

I have found more than a few really good and healthy recipes over at the Mayo Clinic site. I turned this one into a complete meal, adding some grilled tarragon chicken that I bought at Trader Joe’s. Perfect on a hot summer evening, even if it’s not summer yet.

Dilled pasta salad with spring vegetables

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

 

3 cups uncooked shell pasta, medium-sized

8 asparagus spears, cut into 1/2″ pieces

1 cup halved cherry or grape tomatoes

1 cup sliced green peppers

1/2 cup chopped green onions (I used 2 scallions)

2 grilled chicken breasts, cut into bite-sized pieces (my addition)

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.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente according to package instructions. 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 – 5 minutes. Drain and rinse under cold water.

In a large bowl, add the pasta, asparagus, tomatoes, green peppers, green onions, chicken, and dressing. Toss to mix evenly. Cover and refrigerate. Serve chilled. Makes 6 main course servings.

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