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Asparagus-and-Tomato Pasta Salad

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.