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Home Health Library Recipes dilled-pasta-salad-with-spring-vegetables

Dilled pasta salad with spring vegetables

Nutrition Facts

Serving Size About 3/4 cup
Calories 160

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 1 g
Total fat 8 g
Sodium 11 mg
Cholesterol 0 mg
Dietary fiber 4 mg
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Rice vinegar is clean tasting, while white wine vinegar has more of a "bite." Use either in the dressing for this dilled pasta salad.


(Serves 8)

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


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.

Last Updated: February 6th, 2016