Pasta Primavera Salad

Oxmoor House
2 servings.


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3 tablespoons white wine vinegar
1 teaspoon olive oil
1/4 teaspoon dried basil
1/8 teaspoon salt
Dash of garlic powder
Dash of freshly ground pepper
3 ounces fresh asparagus spears (about 3 spears)
4 ounces spaghetti, uncooked
1/2 cup frozen English peas, thawed
1/4 cup julienne-sliced sweet red pepper
1 tablespoon freshly grated Parmesan cheese
2 cherry tomatoes, quartered


Combine first 6 ingredients in a small bowl, stirring well. Set aside.

Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.

Break spaghetti in half; cook according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place spaghetti in a bowl. Add vinegar mixture, asparagus, peas, and sweet red pepper; toss well. Sprinkle with cheese, and top with cherry tomato quarters. Cover and chill thoroughly.

Created date

August 2009

Nutritional Information

Calories 300
Caloriesfromfat 14 %
Fat 4.5 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.1 g
Carbohydrate 52.4 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 260 mg
Calcium 0.0 mg