Name: Asparagus and Artichoke Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1½ cups uncooked dry whole grain penne or rotini pasta; ½ pound asparagus spears ((8 to 10 spears) trimmed and cut in 2-inch pieces); 1 14-ounce can quartered artichoke hearts, drained and coarsely chopped; ½ cup roasted red pepper (chopped); ¼ cup red onion (chopped); ½ cup sliced ripe olives (drained); 2 tablespoons balsamic vinegar; 2 tablespoons canola oil; 1 clove garlic (minced); 2 tablespoons chopped fresh basil or 2 teaspoons dried basil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Asparagus and Artichoke Pasta Salad

This light and fresh pasta salad comes together in minutes.

Asparagus and Artichoke Pasta Salad

This light and fresh pasta salad comes together in minutes.

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

1½ cups uncooked dry whole grain penne or rotini pasta
½ pound asparagus spears (8 to 10 spears) trimmed and cut in 2-inch pieces
1 14-ounce can quartered artichoke hearts, drained and coarsely chopped
½ cup roasted red pepper chopped
¼ cup red onion chopped
½ cup sliced ripe olives drained
2 tablespoons balsamic vinegar
2 tablespoons canola oil
1 clove garlic minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Cook pasta according to package directions, omitting any salt or fat. Add asparagus 2 minutes before pasta is done.
Immediately drain pasta and asparagus in a colander, and run under cold water until cooled. Drain well.
In a medium bowl, combine artichoke hearts, red pepper, red onion and olives. Add pasta and asparagus.
In a small bowl make dressing; mix balsamic vinegar, canola oil, garlic, basil, salt and pepper. Mix well.
Pour dressing over pasta mixture and toss gently and thoroughly, to coat. Serve immediately, or cover with plastic wrap and refrigerate up to 8 hours for best flavor.
Source: canolainfo.org