Ingredients for Asparagus Pasta Salad Vegetarian
- 1 pound fresh asparagus
- 1 pound tri-colored pasta
- Sweet Potato
- Tomatoes
- Ripe Olives
- Kraft Light Zesty Italian Dressing
- Dill Weed
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Asparagus Pasta Salad Vegetarian
- Snap off the tough ends of 1 pound asparagus. Steam the thicker asparagus stems for 8-10 minutes. Add the thinner tips and steam for another 5-7 minutes, or until all asparagus is crisp-tender.
- Remove asparagus from steamer and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain well.
- Cook 1 pound pasta according to package directions. Drain and rinse with cold water to cool completely.
- In a large bowl, combine the cooled asparagus, pasta, 1/2 cup mayonnaise, 1/4 cup red wine vinegar, 1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently toss to coat all ingredients evenly.
- Cover and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
1g
Carbs
16g
