Orange, Mint, and Asparagus Pasta Salad
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Orange, Mint, and Asparagus Pasta Salad
Directions
- 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.
- 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.
- 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.
- 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 ,
- 8 g fat
- (2 g sat. fat ,
- 4 g monounsaturated fat ),
- 8 mg chol. ,
- 350 mg sodium ,
- 44 g carb. ,
- 4 g fiber ,
- 8 g sugar ,
- 10 g pro.