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

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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;