Pasta-Asparagus-And-Tomato Pasta Salad

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* Exported from MasterCook *

 

Asparagus-And-Tomato Pasta Salad

 

Recipe By : Cooking Light Magazine, April 1996

Serving Size : 6 Preparation Time :0:00

Categories : Salads Pastanoodle

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 cup 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

 

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.

 

Yield: 6 servings (serving size: 1 cup).

 

CALORIES 138 (30% from fat); PROTEIN 4.3g: FAT 4.6g (sat 0.7g, mono 2.9g,

poly 0.8g); CARB 21.3g; FIBER 3.2g; CHOL 0mg; IRON 2.1mg; SODIUM 453mg;

CALCIUM 39mg.

 

WW- 3

 

Busted by Gail Shermeyer <4paws

 

 

 

 

 

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Karen S

ksonness