This easy, summery side or lunch can be prepared the night before.
Asparagus and Tomato Pasta Salad
- Prep Time 15 min
- Total 45 min
- Servings 8
- Ingredients 9
Ingredients
- 3 cups uncooked rotini pasta (9 oz)
- 1 lb asparagus, cut into 2-inch pieces (2 cups)
- 1/4 cup vegetable oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic salt
- 3/4 cup chopped yellow bell pepper
- 2 large tomatoes, cut into 2-inch pieces (2 cups)
- Freshly cracked pepper, if desired
Instructions
-
Step1Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
-
Step2In tightly covered container, shake oil, vinegar, mustard and garlic salt.
-
Step3In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.
Nutrition
250
Calories
8g
Total Fat
7g
Protein
39g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 280mg
- 12%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 3g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 70%
- 70%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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