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This refreshing main dish salad is an elegant lunch or dinner for a beautiful spring day.

Serves 2

This salad is best if you make it ahead of time and chill it well. If you can't make it early, place the salad in the freezer and stir every 10 minutes until chilled.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender — also called al dente — 10 to 12 minutes or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 to 5 minutes. Drain and rinse under cold water. In a small bowl, add the salad dressing and dill. Whisk to mix evenly.

In a large bowl, add the pasta, asparagus, shrimp, tomatoes and scallions. Add the salad dressing mixture and toss to coat evenly. Cover and refrigerate until thoroughly chilled, about 1 hour.

To serve, divide the watercress among the plates. Top with dilled salad and serve.

• 2 cups uncooked bow tie pasta, also called farfalle
• 4 fresh asparagus stalks, cut into 1/2-inch pieces
• 1/4 cup reduced-sodium or light vinaigrette salad dressing
• 1 1/2 teaspoons fresh dill
• 1/2 pound cooked shrimp
• 8 cherry tomatoes, halved
• 4 scallions or green onions, diced
• 4 cups watercress or another type of salad greens

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Nutritional analysis per serving