Dilled pasta salad with spring vegetables
Rice vinegar is clean tasting, while white wine vinegar has more of a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mayoclinic.org.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Spoon
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
- 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
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