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Asparagus and Tomato Pasta Salad

This is a healthy, complete meal-of-a-salad – and you can use any kind of pasta for this dish (penne, bow tie, sea shell, spiral).

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
206 0mg 0.4g 36g
Recipe Chef Pamela Kurp
Course Salads
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
  • 8 oz penne pasta
  • 2 C asparagus (cut into 1 inch pieces)
  • 1/3 C orange juice
  • 3 Tbsp vinegar (white wine)
  • 2 Tbsp water
  • 1 Tbsp olive oil
  • 2 tsp mustard (Dijon)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 C cherry tomatoes (cut in halves)
  • 1 C bell pepper (red) (chopped)
  • 1/2 C basil leaves (fresh) (thinly sliced)
  • 4 oz black olives (sliced)
  • 2 green onions (sliced)
  • 2 Tbsp capers
Course Salads
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
  • 8 oz penne pasta
  • 2 C asparagus (cut into 1 inch pieces)
  • 1/3 C orange juice
  • 3 Tbsp vinegar (white wine)
  • 2 Tbsp water
  • 1 Tbsp olive oil
  • 2 tsp mustard (Dijon)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 C cherry tomatoes (cut in halves)
  • 1 C bell pepper (red) (chopped)
  • 1/2 C basil leaves (fresh) (thinly sliced)
  • 4 oz black olives (sliced)
  • 2 green onions (sliced)
  • 2 Tbsp capers
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
206 0mg 0.4g 36g
Recipe Chef Pamela Kurp
Instructions
  1. Prepare the pasta according to the package directions.
    Prepare the pasta according to the package directions.
  2. Steam the asparagus for 5 minutes until slightly tender; drain and set aside.
    Steam the asparagus for 5 minutes until slightly tender; drain and set aside.
  3. In a large bowl, combine the orange juice, vinegar, water, olive oil, mustard, salt and pepper.
    In a large bowl, combine the orange juice, vinegar, water, olive oil, mustard, salt and pepper.
  4. Add the asparagus, pasta and remaining ingredients to the vinegar mixture; toss until well combined and serve chilled.
    Add the asparagus, pasta and remaining ingredients to the vinegar mixture; toss until well combined and serve chilled.
Recipe Notes

Cover and refrigerate for up to one week.

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