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Pasta Salad with Asparagus, Basil, and Grape Tomatoes

Pasta Salad with Asparagus, Basil, and Grape Tomatoes
Casey Friedman

Pasta Salad with Asparagus, Basil, and Grape Tomatoes

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.

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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.

Nutritional Facts
Servings4
Calories Per Serving715
Total Fat29g45%
Sugar8gN/A
Saturated4g21%
Cholesterol2mg1%
Protein21g42%
Carbs92g31%
Vitamin A81µg9%
Vitamin B120.3µg5.3%
Vitamin B60.3mg15.3%
Vitamin C16mg26%
Vitamin E5mg25%
Vitamin K88µg100%
Calcium114mg11%
Fiber6g23%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron3mg17%
Magnesium88mg22%
Monounsaturated20gN/A
Niacin (B3)3mg15%
Phosphorus317mg45%
Polyunsaturated4gN/A
Potassium632mg18%
Riboflavin (B2)0.3mg14.9%
Sodium735mg31%
Thiamin (B1)0.2mg12.7%
Zinc2mg15%