Facebook
Pinterest
Save
Print

Asparagus and Tomato Pasta Salad

Name: Asparagus and Tomato Pasta Salad
Prep time: 15 min
Total time: 45 min
Yield: 8
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

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 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;