Asparagus and Tomato Pasta Salad

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Prep 15 min
Total 45 min
Ingredients 9
Servings 8

Balsamic vinegar perks up fresh tomatoes, asparagus and rotini pasta. MORE + LESS -

Ingredients

cups uncooked rotini pasta (9 oz)

box (10 oz) frozen asparagus cuts

1/4

cup olive, canola or soybean oil

tablespoons balsamic vinegar

tablespoon Dijon mustard

1/2

teaspoon garlic salt

3/4

cup chopped yellow bell pepper

large tomatoes, cut into 2-inch pieces (2 cups)

Freshly cracked pepper, if desired

Directions

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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

% Daily Value

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;