Dilled pasta salad with spring vegetables - Mayo Clinic

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