Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve with Quick Chilled Pea Soup.

Vanessa T. Pruett
Recipe by Cooking Light April 2013

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to directions; add asparagus during last minute of cooking. Drain; rinse with cold water.

    Advertisement
  • Combine vinegar, sugar, salt, and pepper in a large bowl. Slowly whisk in oil. Add pasta mixture, mushrooms, and next 6 ingredients; toss well. Top with cheese and nuts.

Nutrition Facts

395 calories; fat 22.2g; saturated fat 5.5g; mono fat 11.9g; poly fat 3.4g; protein 12.4g; carbohydrates 38.4g; fiber 3.6g; cholesterol 10mg; iron 3.5mg; sodium 440mg; calcium 77mg.
Advertisement