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Asparagus, Tomato and Fusilli Salad
1 lb (455 g) asparagus,
trimmed and cut into
1" (2.5 cm) pieces
1 medium yellow bell
pepper, seeded and
diced
1 package (1 pint)
(550 mL) grape
tomatoes, halved
2 green onions,
trimmed and thinly
sliced
4 ounces (120 mL)
smoked provolone
cheese, diced
¼ cup (60 mL) chopped
parsley
½ cup (120 mL) olive oil
2 tbs (30 mL) balsamic
vinegar
3 tbs (45 mL) red wine
vinegar
2 cloves garlic, finely
minced
½ tsp (2 mL) salt
1
/8 tsp (0.5 mL) pepper
½ recipe basic egg
noodle pasta
extruded into
short-cut fusilli,
cooked, rinsed and
cooled
Bring medium saucepan with 2 cups (475 ml) water to
boil over high heat. Add asparagus, cover, and continue
to boil for 2 to 3 minutes, or until tender crisp. Remove
asparagus from pan and immediately submerse in cold
water. Rinse well and place in large bowl. Add yellow
pepper, tomatoes, green onions, provolone cheese, and
parsley. Mix well and set aside.
In small bowl, whisk together oil, vinegars, garlic, salt, and
pepper. Pour mixture over vegetables and let stand
15 minutes. Add cooked pasta and mix well to combine.
Cover and refrigerate one hour or until well chilled.
Serve cold.
Yield: 8 servings.
Per Serving: About 226 cal., 6 g protein, 11 g carb, 18 g
fat, 21 mg cholesterol, 297 mg sodium.