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Orange Mint and Asparagus Pasta Salad

Makes: 10 to 12 servings
Prep 25 mins Chill 1 hr
Orange Mint and Asparagus Pasta Salad
Ingredients
  • 8  ounces  dried campanelle or other medium-size pasta
  • 1  pound  fresh asparagus spears, bias-sliced into 1-inch pieces
  • 1/2  cup  thinly sliced green onions (about 4)
  • 1/3  cup  chopped fresh mint
  • 1/3  cup  crumbled feta cheese
  • 3  large  navel, Cara Cara, and/or blood oranges
  • Dressing:
  • 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 the last two minutes of cooking. Drain; rinse with cold water. Drain; transfer pasta and asparagus to large serving bowl.

2. 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.

3. 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 145,
  • Fat, total (g) 4,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 5,
  • vit. A (IU) 389,
  • vit. C (mg) 20,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 175,
  • Potassium (mg) 195,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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