Orange, Mint, and Asparagus Pasta Salad

Orange, Mint, and Asparagus Pasta Salad
Prep Time:
25 mins
Chill Time:
1 hrs
Total Time:
1 hrs 25 mins


  • 8 ounce dried campanelle or farfalle (bow-tie) pasta

  • 1 pound fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces

  • ½ cup thinly sliced green onions (4)

  • cup snipped fresh mint

  • cup crumbled reduced-fat feta cheese

  • 3 large navel, Cara Cara, and/or blood oranges

  • 2 tablespoon olive oil

  • 1 tablespoon white wine vinegar or cider vinegar

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper


  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 (per serving)

290 Calories
8g Fat
44g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 290
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 350mg 15%
Total Carbohydrate 44g 16%
Total Sugars 8g
Protein 10g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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