Orange, Mint, and Asparagus Pasta Salad

Orange, Mint, and Asparagus Pasta Salad
1,208views
Makes:
5 servings
Prep:
25 mins
Chill:
1 hr to 24 hrs
Rate me!


Orange, Mint, and Asparagus Pasta Salad

Ingredients
8
ounces dried campanelle or farfalle (bow-tie) pasta
1
pound fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
1/2
cup thinly sliced green onions (4)
1/3
cup snipped fresh mint
1/3
cup crumbled reduced-fat feta cheese
3
large navel, Cara Cara, and/or blood oranges
2
tablespoons olive oil
1
tablespoon white wine vinegar or cider vinegar
1/2
teaspoon salt
1/4
teaspoon ground black pepper

Directions

  1. Cook pasta according to package directions, adding asparagus to the water for the last 2 minutes of cooking; drain. Rinse with cold water; drain again. Transfer pasta mixture to a large serving bowl.
  2. Add green onions, mint, and cheese to pasta mixture. Using a serrated knife, remove peel and white pith from two of the oranges. Halve oranges lengthwise, then slice crosswise. Add orange pieces to pasta mixture.
  3. For dressing, finely shred enough peel from the remaining orange to measure 2 teaspoons. Squeeze enough juice from the remaining orange to measure 2 tablespoons. In a screw-top jar combine orange peel, orange juice, oil, vinegar, salt, and pepper. Cover and shake well.
  4. Drizzle dressing over pasta mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Toss again before serving.

Nutrition Facts

(Orange, Mint, and Asparagus Pasta Salad )
    Per serving:
  • 290 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 4 g monounsatured fat),
  • 8 mg chol.,
  • 350 mg sodium,
  • 44 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...