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, dill, and salt. Stir well.

4. Wash and cut asparagus in thirds making sure to cut off tough ends. Bring a medium pot of water to boil. Once boiling turn off heat and add cut asparagus. Let sit for 2–4 minutes, then drain and add to vinaigrette.

5. Prepare cold veggies (cucumbers, tomatoes, onion, and olives) and set aside until noodles are cooled off to almost room temperature.

6. Once noodles are done cooking, drain over top of broccoli florets. Add to vinaigrette and stir well. Let sit for about 10 minutes, cooling to almost room temp and add cold veggies. Toss well.