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.