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.
Ingredients
(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
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.
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.