Orange Mint and Asparagus Pasta Salad
ounces dried campanelle or other medium-size pasta
pound fresh asparagus spears, bias-sliced into 1-inch pieces
cup thinly sliced green onions (about 4)
cup chopped fresh mint
cup crumbled feta cheese
large navel, Cara Cara, and/or blood oranges
tablespoons olive oil
tablespoon white wine vinegar or cider vinegar
teaspoon ground black pepper
- Cook pasta according to package directions. adding asparagus the last two minutes of cooking. Drain; rinse with cold water. Drain; transfer pasta and asparagus to large serving bowl.
- Add green onions, mint, and feta 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 to pasta mixture.
- For dressing, from the remaining orange finely shred 2 teaspoons peel. In a screw-top jar squeeze 2 tablespoons orange juice. Add orange peel, olive oil, vinegar, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss to combine. Cover and refrigerate for 1 hour or overnight. Toss before serving. Makes 10 to 12 servings.
Nutrition Facts(Orange Mint and Asparagus Pasta Salad)
- Per serving:
- 145 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 4 mg chol.,
- 175 mg sodium,
- 22 g carb.,
- 2 g fiber,
- 4 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet