Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Pasta Salad with Asparagus, Basil, and Grape Tomatoes Recipe
Jun 22, 2012 @ 2:32 PM
Posted by
Daily Value: 34%
Servings: 4
Balanced
Posted by
Nutrition
Cal/Serving: 676Daily Value: 34%
Servings: 4
Balanced
| Fat | 29g | 44% |
| Saturated | 4g | 20% |
| Carbs | 90g | 30% |
| Fiber | 5g | 20% |
| Sugars | 7g | 0% |
| Protein | 21g | 41% |
| Sodium | 503mg | 21% |
| Calcium | 94mg | 9% |
| Magnesium | 71mg | 18% |
| Potassium | 458mg | 13% |
| Iron | 3mg | 16% |
| Zinc | 2mg | 13% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 4mg | 7% |
| Thiamin (B1) | 0mg | 12% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 3mg | 13% |
| Vitamin B6 | 0mg | 11% |
| Folic Acid (B9) | 52µg | 13% |
| Vitamin E | 5mg | 23% |
| Vitamin K | 47µg | 59% |
| Fatty acids, total monounsaturated | 20g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Casey Friedman
Pasta salad is fantastic on a hot, summer day. This seasonal recipe comes together fairly quickly and can serve a small crowd. The crunch of raw asparagus, the sweetness of summer tomatoes, and the peppery fragrance of basil combine to make a satisfying, delicious appetizer or side dish.
See all tomato recipes.
INGREDIENTS
- 1 pound fusilli
- Sea salt and freshly ground black pepper, to taste
- One 6-ounce container nonfat Greek yogurt
- 1/2 cup olive oil
- 1 tablespoon white balsamic vinegar
- 1 pint grape tomatoes, halved
- 1 bunch basil, chopped roughly
- 1 bunch thin asparagus, stemmed and sliced on a bias
DIRECTIONS
Bring a large pot of water to a boil over high heat. Season with salt until it tastes like the sea. Add the fusilli and cook until al dente. Drain the pasta.
In a large bowl, whisk together the yogurt, olive oil, and white balsamic vinegar until well blended. Season generously with salt and pepper. Add the pasta with the remaining ingredients and toss to combine.
Recipe Details
Servings: 4Cuisine: American
Special Designations: Vegetarian, Kid-friendly, Healthy
