Springtime Pasta Salad recipe is light

Springtime Pasta Salad recipe is light & savory. Perfect make ahead meal for company or potluck. Has simple lemon vinaigrette, olives and fresh veggies.

Ingredients

• 1 lb spiral pasta of choice
• 2 tbsp sea salt *for boiling noodles
• For the Vinaigrette
• 3/4 cup extra virgin olive oil
• Juice of 3 lemons {little over 1/2 cup}
• 2-3 garlic cloves *minced or crushed
• 1 tbsp dill
• 2 tsp salt
• 1 lg English cucumber *peeled & cut into half coins
• 3 cups tear drop tomatoes *cut in half
• 1 can whole olives drained
• 3/4 cup red onion cut into small strips
• 1 cup mini sweet bell peppers cut into rings {about 4}
• 5 cups broccoli florets {about 2 broccoli crowns}
• 1 bunch asparagus *ends cut off & cut into thirds

Instructions

1. Prepare noodles of choice to al dente, following instructions on package and boiling in heavily salted water.
2. Wash and cut broccoli into florets. Place in colander and when noodles are done drain over top of broccoli.
3. While water for noodles is coming to a boil prepare vinaigrette. Place olive oil in large mixing bowl. Whisk in lemon juice until emulsified. Add garlic, dil and salt. Stir well.

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