Orange Mint and Asparagus Pasta Salad
The uniquely shaped campanelle is the pasta of choice for this side dish recipe. If you don't have it on hand, any medium-size pasta will do.
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Orange Mint and Asparagus Pasta Salad
Directions
- 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 ,
- 4 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 4 mg chol. ,
- 175 mg sodium ,
- 22 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 5 g pro.