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Asparagus and Tomato Pasta Salad

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Asparagus and Tomato Pasta Salad
  • Prep 15 min
  • Total 45 min
  • Servings 8
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May 17, 2013

Ingredients

  • 3 cups (750 mL) uncooked rotini pasta
  • 1 lb (500 g) asparagus, cut into 2-inch (5 cm) pieces (2 cups/500 mL)
  • 1/4 cup (50 mL) vegetable oil
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) garlic salt
  • 3/4 cup (175 mL) chopped yellow bell pepper
  • 2 large tomatoes, cut into 2-inch (5 cm) pieces (2 cups/500 mL)
  • Freshly cracked pepper, if desired

Steps

  • 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 flavours but no longer than 24 hours. Serve with pepper.

Expert Tips

  • Tip 1
    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

0 Calories, 00 Total Fat, 00 Protein, 00 Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
0
Total Fat
00
Saturated Fat
00
Trans Fat
00
Cholesterol
00
Sodium
00
0%
Total Carbs
00
Dietary Fiber
00
Protein
00
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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