Asparagus and Tomato Pasta Salad

  • Prep 15 min
  • Total 45 min
  • Servings 8

Ingredients

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

Steps

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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 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
240mg
7%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
15%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
2%
2%
Iron
10%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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