Recipes and Cooking Orange Mint and Asparagus Pasta Salad 5.0 (1) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2009 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 1 hrs Total Time: 1 hrs 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 8 ounce dried campanelle or other medium-size pasta 1 pound fresh asparagus spears, bias-sliced into 1-inch pieces ½ cup thinly sliced green onions (about 4) ⅓ cup chopped fresh mint ⅓ cup crumbled feta cheese 3 large navel, Cara Cara, and/or blood oranges Dressing: 2 tablespoon olive oil 1 tablespoon white wine vinegar or cider vinegar ½ teaspoon salt ¼ teaspoon ground black pepper 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. Rate it Print Nutrition Facts (per serving) 145 Calories 4g Fat 22g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 145 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 175mg 8% Total Carbohydrate 22g 8% Total Sugars 4g Protein 5g Vitamin C 20.1mg 101% Calcium 60.6mg 5% Iron 2.2mg 12% Potassium 195mg 4% Folate, total 84.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *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.