Asparagus and Tomato Pasta Salad
This easy, summery side or lunch can be prepared the night before. Author: By Betty Crocker Kitchens Total Time: PT0H45M
Serving size: 8
Calories per serving: 226
3 cups uncooked rotini pasta (9 oz)
1 pound asparagus, cut into 2-inch pieces (2 cups)
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
freshly cracked pepper, if desired
2 In a tightly covered container, shake oil, vinegar, mustard, and garlic salt.
3 In a large bowl, toss pasta, asparagus, bell pepper, tomatoes, and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.