Spring Pasta Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodSpeciality
Main IngredientHealthy

Ingredients

 12 ounces tricolor rotini pasta
 Asparagus spears2 Cup (16 tbs)
 Snow peas2 Cup (16 tbs)
 Carrots1 Cup (16 tbs), sliced
 1/4 cup plus 2 tablespoons nonfat or reduced-fat mayonnaise
 Orange juice1/4 Cup (16 tbs) (DRESSING)
 Spicy mustard2 Tablespoon (DRESSING)
 1 tablespoon finely chopped fresh tarragon, or 1 teaspoon dried
 Ground black pepper1/4 Teaspoon (DRESSING)

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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