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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.

Source: Better Homes and Gardens

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Recipe Summary

chill:
1 hr
total:
1 hr 25 mins
prep:
25 mins
Servings:
10
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Ingredients

Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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

145 calories; fat 4g; cholesterol 4mg; saturated fat 1g; carbohydrates 22g; mono fat 2g; insoluble fiber 2g; sugars 4g; protein 5g; vitamin a 388.7IU; vitamin c 20.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 84.7mcg; vitamin b12 0.1mcg; sodium 175mg; potassium 195mg; calcium 60.6mg; iron 2.2mg.
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