MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Missouri S&T     ●    St. Louis - Food and Fitness


Pasta Salad

Jami Nolen, Nutrition Program Associate

April 15, 2012


It's the season for picnics and barbecues. It's also the season for asparagus. Add asparagus to a delicious pasta salad and you get the perfect addition for any springtime feast!



  • 1 cups uncooked whole wheat rotini pasta
  • 1 cups asparagus cut into 2-inch pieces
  • 2 cups diced cooked chicken breast (about 3/4 pound)
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoon chopped fresh basil
  • 1 tablespoon minced red onion



  1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain pasta and asparagus; rinse with cold water until cool.
  2. Next combine vinegar, oil and water in a small bowl, stirring well with a whisk. Stir in tomatoes, basil and onion.
  3. Then combine pasta mixture and remaining ingredients with dressing; toss gently to coat.


Nutrition Information

Calories: 315
Calories from fat: 25%
Fat: 9 g
Saturated fat: 2.7 g
Monounsaturated fat: 3.9 g
Polyunsaturated fat: 1.1 g
Protein: 28.8 g
Carbohydrate: 30.1 g
Fiber: 2.8 g
Cholesterol: 65 mg
Iron: 2.5 mg
Sodium: 192 mg
Calcium: 75 mg


Back to recipes index


Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri

Last update: Tuesday, April 17, 2012