Reprints
A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Dilled pasta salad with spring vegetables
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/pasta-salad/NU00500
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Rice vinegar is a clean-tasting, brisk condiment favored in Asian kitchens. White wine vinegar reflects the characteristics of white wine and is thought to have more "bite." Use either type of vinegar in the dressing for this dilled pasta salad.
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
3 cups uncooked 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.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 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.
Nutritional analysis per serving
| Calories | 179 | Sodium | 6 mg |
| Total fat | 7 g | Total carbohydrate | 24 g |
| Saturated fat | 1 g | Dietary fiber | 2 g |
| Monounsaturated fat | 5 g | Protein | 4 g |
| Cholesterol | 0 mg |
Find Mayo Clinic on