Asparagus-and-Tomato Pasta Salad

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Yield
6 servings (serving size: 1 cup)
Leslie Glover Pendleton
April 1996
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

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