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Asparagus and Tomato Pasta Salad

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A tasty make ahead pasta salad :-)


  • 8 oz. uncooked pasta spirals
  • 3/4 lb. fresh asparagus, broken in to bite size pieces
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  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. balsamic or red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. garlic salt
  • 3/4 cup red or yellow bell pepper, diced
  • 2 tomatoes, cut into bite size pieces


Cook pasta al dente as directed on package and add asparagus for last 3 minutes of cooking and then drain. Rinse with cold water until cooled and drain again.

Whisk oil, vinegar, mustard and garlic salt briskly in a small bowl.

Place pasta mixture, bell pepper, tomatoes and oil mixture in a large bowl and toss gently.

Cover and refrigerate for one hour to blend flavors before serving.

This salad refrigerates very well for up to two days.

By Deeli from Richland, WA


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