Asparagus/Tomato/Pasta Salad

Course : Asparagus
Serves: 4 - 6
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2 bunches asparagus -- cut into 1 inch sections
1 pint cherry tomatoes -- quartered
16 ounces pasta -- wagon wheel
1/2 cup red wine vinegar
1/2 medium onion -- chopped
2 cloves garlic -- crushed
4 tablespoons olive oil
3 tablespoons dijon mustard
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon black pepper
1 teaspoon salt -- (optional)
1/2 cup parmesan cheese -- (optional)

Preparation / Directions:

Cook pasta according to instructions. Add asparagus for the last 2 1/2 minutes of boiling (not longer than this or it will be too soft). Drain and rinse with cold water. Add tomatoes and onions. Chill. Combine the remaining ingredients, and pour over salad when ready to serve. Add salt and freshly ground black pepper to taste. [Sprinkle parmesan cheese on top.] Yumm! this served 10 at dinner with leftovers, (but it was not the main dish). I can also imagine it with small cubes of mozzarella cheese instead of (or in addtion to) parmesan, or with dill instead of basil.


Nutritional Information:

2316 Calories (kcal); 64g Total Fat; (24% calories from fat); 65g Protein; 372g Carbohydrate; 0mg Cholesterol; 629mg Sodium

1 Kitchen's say:
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