Asparagus and Tomato Pasta Salad

This easy, summery side or lunch can be prepared the night before.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8

3
cups uncooked rotini pasta (9 oz)
1
lb asparagus, cut into 2-inch pieces (2 cups)
1/4
cup vegetable 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

  • 1 Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
  • 2 In tightly covered container, shake oil, vinegar, mustard and garlic salt.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
280mg
280%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
70%;
Calcium
2%;
Iron
10%;
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.