Spring Pasta Salad with Dill Vinaigrette

Spring Pasta Salad with Dill Vinaigrette
Serves 4 to 6

1⁄2 (16-ounce) package orecchiette pasta
1⁄4 pound asparagus, trimmed, cut into 1-inch pieces and blanched
1⁄2 cup diced carrot
1⁄2 cup diced yellow bell pepper
1⁄2 cup Dill Vinaigrette (recipe follows)
Garnish: fresh dill

1. Cook pasta according to package directions.
2. In a large bowl, stir together asparagus, next 2 ingredients, and prepared pasta. Add Dill Vinaigrette, stirring gently to coat. Cover and refrigerate for at least 1 hour before serving. Garnish with chopped dill, if desired.

Dill Vinaigrette
Makes about 2⁄3 cup

1⁄4 cup vegetable oil
1⁄4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1⁄2 teaspoon sugar
1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon Dijon mustard
1∕16 teaspoon onion powder

1. In a small bowl, whisk together all ingredients. Cover and refrigerate for 2 hours before serving or up to 3 days.