Rating: 4.5 stars
34 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 11
  • 5 star values: 19

Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.

Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

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  • While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

Nutrition Facts

403 calories; calories from fat 26%; fat 11.6g; saturated fat 5.7g; mono fat 4.4g; poly fat 0.6g; protein 21.7g; carbohydrates 52.4g; fiber 7.9g; cholesterol 50mg; iron 1.9mg; sodium 725mg; calcium 415mg.
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