Pasta Salad with Dill and Lemony Vinaigrette
Family picnics, potlucks or maybe a backyard BBQ, this pasta salad has got you covered. Cold, refreshing with just enough zest to brighten up any meal.
Phase 3 Dinner | Serves 4
Prep time: 20 minutes | Total time: 25 minutes
INGREDIENTS
4 ounces uncooked Phase 3-appropriate pasta
4 cups asparagus, tough ends discarded, diced small
12-ounce bag frozen artichoke hearts
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
2 cups canned cannellini beans, drained and rinsed
2/3 cup celery (with leaves), diced extra small
2/3 cup parsley leaves, chopped
1/3 cup pine nuts
1/4 cup fresh dill, chopped
DIRECTIONS
- Bring a large pot of water to a boil, and cook the pasta according to directions. In the last 4 minutes, add the asparagus and artichoke hearts. After cooking, drain and rinse with cold water.
- Meanwhile, whisk together the next 6 ingredients (olive oil through garlic powder).
- Rinse the pot with cold water and dump the cooled pasta back in. Add in the dressing, cannellini, celery, parsley, pine nuts, and dill. Stir, taste and season with more salt, pepper, lemon juice and/or vinegar if desired. Serve immediately, or chill until you’re ready to serve.
Family picnics, potlucks or maybe a backyard BBQ, this pasta salad has got you covered. Cold, refreshing with just enough zest to brighten up any meal.
Phase 3 Dinner | Serves 4
Prep time: 20 minutes | Total time: 25 minutes
INGREDIENTS
4 ounces uncooked Phase 3-appropriate pasta
4 cups asparagus, tough ends discarded, diced small
12-ounce bag frozen artichoke hearts
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
2 cups canned cannellini beans, drained and rinsed
2/3 cup celery (with leaves), diced extra small
2/3 cup parsley leaves, chopped
1/3 cup pine nuts
1/4 cup fresh dill, chopped
DIRECTIONS
- Bring a large pot of water to a boil, and cook the pasta according to directions. In the last 4 minutes, add the asparagus and artichoke hearts. After cooking, drain and rinse with cold water.
- Meanwhile, whisk together the next 6 ingredients (olive oil through garlic powder).
- Rinse the pot with cold water and dump the cooled pasta back in. Add in the dressing, cannellini, celery, parsley, pine nuts, and dill. Stir, taste and season with more salt, pepper, lemon juice and/or vinegar if desired. Serve immediately, or chill until you’re ready to serve.
