Asparagus-and-Tomato Pasta Salad



6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 138
Caloriesfromfat 30 %
Fat 4.6 g
Satfat 0.7 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 4.3 g
Carbohydrate 21.3 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 453 mg
Calcium 39 mg


2 cups diagonally sliced asparagus (about 1 pound)
1/3 cup orange juice
3 tablespoons white wine vinegar
2 tablespoons water
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 cups cooked small seashell macaroni (about 1 cup uncooked pasta)
1 1/2 cups quartered cherry tomatoes
1 cup diced yellow bell pepper
1/2 cup thinly sliced fresh basil leaves
1/3 cup chopped kalamata olives
1/4 cup thinly sliced green onions
2 tablespoons capers


Steam asparagus, covered, 2 minutes; drain, and set aside.

Combine orange juice and next 6 ingredients (orange juice through salt) in a large bowl; stir well with a wire whisk. Add asparagus, pasta, and remaining ingredients; toss well.

Leslie Glover Pendleton,

Cooking Light

April 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note