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Asparagus and Tomato Pasta Salad

Asparagus and Tomato Pasta Salad
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8
Balsamic vinegar perks up fresh tomatoes, asparagus and rotini pasta.

Ingredients

  • 3 cups uncooked rotini pasta (9 oz)
  • 1 box (10 oz) frozen asparagus cuts
  • 1/4 cup olive, canola or soybean oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic salt
  • 3/4 cup chopped yellow bell pepper
  • 2 large tomatoes, cut into 2-inch pieces (2 cups)
  • Freshly cracked pepper, if desired

Directions

  • 1
    Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
  • 2
    In jar with tight-fitting lid, place oil, vinegar, mustard and garlic salt; shake well.
  • 3
    In large bowl, place pasta mixture, bell pepper, tomatoes and oil mixture; toss gently. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
110mg
5%
Potassium
240mg
7%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
11%
Sugars
3g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Balsamic vinegar perks up fresh tomatoes, asparagus and rotini pasta.
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