Spring vegetable and pasta salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Asparagus; sliced diagonally |
| 2 | tablespoons | Olive oil |
| ½ | cup | Orange juice |
| 3 | tablespoons | White wine vinegar |
| 2 | teaspoons | Dijon mustard |
| ¼ | teaspoon | Pepper |
| 1⅜ | teaspoon | Salt |
| 2 | cups | Cooked shell macaroni |
| 1 | cup | Quartered cherry tomatoes |
| 1 | cup | Diced yellow bell peppers |
| ½ | cup | Sliced fresh basil leaves |
| ⅓ | cup | Sliced black olives |
| ¼ | cup | Sliced green onions |
| 2 | tablespoons | Capers |
Directions
Steam asparagus for 2 minutes. Drain and set aside. Combine olive oil and next 5 ingredients. Mix well. Set aside. Combine macaroni, cooked asparagus and remaining ingredients. Toss with oil and vinegar dressing combined in bowl earlier. Yield: 4 to 6 servings.
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