This easy, summery side or lunch can be prepared the night before.
cups uncooked rotini pasta (9 oz)
lb asparagus, cut into 2-inch pieces (2 cups)
cup vegetable oil
tablespoons balsamic vinegar
tablespoon Dijon mustard
teaspoon garlic salt
cup chopped yellow bell pepper
large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper, if desired
Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
In tightly covered container, shake oil, vinegar, mustard and garlic salt.
In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.
If using pasta for a salad, rinse it under cold running water to remove the excess starch and to keep the pasta from sticking together.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.