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Spring Pasta Salad - A Great Healthy BBQ Side Dish
Just because a barbecue is all about the grill, doesn’t mean the sides can’t shine. This pasta salad makeover combines traditional elements like whole-wheat shells and adds fresh, spring staples like asparagus, fava beans and fragrant dill. The lemon and oil-based dressing keeps it light and ensures it can stand up to the outdoors longer than its mayonnaise-based counterparts. Plus, you can make this a gluten-free recipe if you opt for gluten-free pasta shells
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
1. Bring large pot of water to a boil. Add pasta; cook until al dente. Drain,
reserving 1 cup cooking liquid; set aside.
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