Pasta Primavera Salad With Creamy Dill Dressing

By tcasteel2000

Ingredients

• 2 cups 100% whole-wheat (or whole-grain) penne pasta, uncooked
• 2 cups organic asparagus, cut into pieces
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt
• 8 hard-boiled eggs, whites only, chopped
• 2 cups organic cherry tomatoes, halved
• 1/4 cup organic green onions, finely chopped
• 1/4 cups fresh, organic dill weed, finely chopped (or 2 tbsp dried)

Preparation

Step 1

when you're craving the heavy, calorie-loaded alfredo version — and you can experiment with adding different types of veggies.


1. In a large saucepan, cook the pasta according to package directions. Add the asparagus for the last 5 minutes of cooking time.

2. Meanwhile, in a large bowl, combine the yogurt, lemon juice, olive oil, mustard, and salt.

3. Add the egg whites, tomatoes, onions, and dill; toss gently to coat.

4. Drain the pasta and asparagus. Add to bowl and toss gently to mix. Serve warm or at room temperature.

Makes 2 servings.