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Asparagus Pasta Salad

6-8 servings

  • 8 ounces rotelle tricolored
       corkscrew pasta
  • 1/2 pound asparagus, trimmed and,
       cut into 2-inch pieces
  • 8 ounce mozzarella cheese,
       cut into 1/2-inch cubes
  • 2 medium tomatoes, seeded and diced
  • 1/2 pound sliced mushrooms
  • 1 cup walnut pieces
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 (1 ounce) envelope Italian
       salad dressing mix

Cook the pasta according to package instructions. Drain and rinse under cold running water then drain again. Set aside in a large serving bowl.

In a medium saucepan of boiling water, cook asparagus pieces until just tender (about 3 to 4 minutes). Drain, rinse under cold running water and drain again. Add it to the bowl with the pasta. Add mozzarella, tomatoes, mushrooms and walnut pieces.

In a small bowl (or dressing mixer jar), mix together olive oil, vinegar and dressing mix. Pour dressing over the salad and mix well. Serve at room temperature or chilled.

Serve with Jim's Corn Bread.

 
Nutrition Facts
Amount Per Serving: Calories 383 - Calories from Fat 27
Percent Total Calories From: Fat 61%, Protein 18%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 5g, Cholesterol 22mg, Sodium 183mg, Total Carbohydrate 20g, Dietary Fiber 3g, Protein 18g, Vitamin A 758 units, Vitamin C 14 units, Calcium 271 units, Iron 2 unit

Bon appetit!

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