Asparagus and Tomato Pasta Salad

Asparagus and Tomato Pasta Salad

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

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

8

servings

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.
Makes 8 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 280mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 7g;
Percent Daily Value*:
    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.
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