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!
- 1½ cups uncooked whole wheat rotini pasta
- 1½ 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
- 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.
- Next combine vinegar, oil and water in a small bowl, stirring well with a whisk. Stir in tomatoes, basil and onion.
- Then combine pasta mixture and remaining ingredients with dressing; toss gently to coat.
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
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Tuesday, April 17, 2012