This lively mélange of pasta shells and crisp spring vegetables is a great way to feed a crowd. You can prepare the salad up to a day ahead, minus the herbs; toss those in just before serving. To make it a main course, add diced ham or diced smoked tofu.
Special Diets:
Ingredients
Method
Bring a large pot of salted water to a boil.
Add pasta and cook until just barely tender, about 5 minutes.
Add asparagus, carrots and peas and cook until vegetables are just tender and pasta is just tender, about 3 minutes more.
Drain and cool under cold running water, then drain again.
Meanwhile, in a very large bowl, whisk together oil, lemon juice, salt and pepper.
Add pasta and vegetables, spinach, green onions, radishes and dill and toss to combine.
Serve at room temperature or chilled; refrigerate in an airtight container for up to 3 days.
Nutritional Info
Serving Size
about 1 1/2 cups
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.