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Asparagus and Tomato Pasta Salad

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Asparagus and Tomato Pasta Salad
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8
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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

220 Calories, 8g Total Fat, 6g Protein, 31g Total Carbohydrate, 3g Sugars

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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