Spring Pasta Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Rotini pasta12 Ounce
 Asparagus spears8 Ounce (2 Cups, 1 Inch Pieces)
 Snow peas8 Ounce (2 Cups)
 Sliced carrots1 Cup (16 tbs) (2 Medium, Diagonally Sliced)
 Fat free mayonnaise/Reduced fat mayonnaise6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
 Orange juice1⁄4 Cup (4 tbs)
 Spicy mustard2 Tablespoon
 Chopped fresh tarragon/1 teaspoon dried tarragon1 Tablespoon (Finely Chopped)
 Ground black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1486 Calories from Fat 107

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1784.1 mg74.3%

Total Carbohydrates 306 g102.2%

Dietary Fiber 41.9 g167.8%

Sugars 52.6 g

Protein 62 g123.2%

Vitamin A 493.4% Vitamin C 310.5%

Calcium 38.5% Iron 103%

*Based on a 2000 Calorie diet

Directions

1. Cook the pasta until barely al dente according to package directions. Add the asparagus, snow peas, and carrots, and cook for another 30 seconds, or just until the asparagus and snow peas turn bright green. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl.
2. In a small bowl, stir together the dressing ingredients. Pour the dressing over the pasta and vegetables, and toss gently to mix well. Cover the salad and chill for at least 2 hours before serving.
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