MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Missouri S&T     ●    St. Louis

MissouriFamilies.org - 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!

 

Ingredients

  • 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

 

Preparation

  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 http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
mofamweb@missouri.edu
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