Asparagus and Artichoke Pasta Salad
This light and fresh pasta salad comes together in minutes.
Servings
6 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