A bright vinaigrette makes this pasta salad the ultimate dish to serve at any summer party. The acidity of the lemon dressing mellows as it stands in the fridge, so this dish is actually better the next day.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Lemon Dressing:
Method
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, adding asparagus for last 2 minutes. Drain and rinse with cold water; drain again. Set aside in large bowl.Lemon Dressing: In small bowl, combine lemon zest, lemon juice, honey, garlic, mustard, salt and pepper; slowly whisk in oil until emulsified. Pour over pasta mixture.
Add red peppers and chives; toss to combine. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 386 mg
- Sugars 3 g
- Protein 6 g
- Calories 209.0
- Total fat 7 g
- Potassium 136 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
%RDI
- Iron 13.0
- Folate 55.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 62.0
