Recipe: Penne Pasta Salad With Asparagus and Arugula

Name: Recipe: Penne Pasta Salad With Asparagus and Arugula
Yield: 4
Ingredients: 4 ounces whole wheat penne; 1/2 pound asparagus, tough ends removed, cut into 2-inch pieces; 1 yellow bell pepper, seeded and julienned; 5 ounces baby or mature arugula, stems removed, torn into bite-size pieces; 1 cup grape or cherry tomatoes, halved; 1/4 cup fresh basil, torn; 1 tablespoon toasted pine nuts; 3 tablespoons extra virgin olive oil; 3 tablespoons aged balsamic vinegar; 1 garlic clove, minced; 1 teaspoon minced shallot; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt (optional); Freshly ground pepper

Great for a quick meal at home or to bring to a potluck dinner.

This room-temperature salad is perfect for a quick evening meal or buffet table (just double the recipe). Feel free to substitute red bell pepper for the yellow, and walnuts for the pine nuts to make it your own. Finish it off with a full-bodied extra virgin olive oil and your best balsamic vinegar to really amplify the flavor!

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Nutrition information (per serving)

Makes 4 servings

Calories: 270
Total fat: 13 g
Saturated fat: 1.5 g
Protein: 8 g
Carbohydrate: 34 g
Dietary fiber: 6 g
Cholesterol: 0 mg
Sodium: 35 mg
Potassium: 530 mg

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