Dilled pasta salad with spring vegetables

Ingredients

For the dressing:

1. 1/4 cup olive oil
2. 2 tablespoons lemon juice
3. 2 tablespoons rice or white wine vinegar
4. 2 teaspoons dill weed
5. Cracked black pepper, to taste

For the salad:

6. 3 cups uncooked whole-grain shell pasta, medium-sized
7. 8 asparagus spears, cut into 1/2-inch pieces
8. 1 cup halved cherry tomatoes
9. 1 cup sliced green peppers
10. 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 — also called 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.