Asparagus and Tomato Pasta Salad from Biggest Loser Pound for Pound Challenge

Balsamic vinegar perks up fresh tomatoes, asparagus and rotini pasta. From eatbetteramerica.

Prep Time:15 min
Start to Finish:45 min
makes:8 servings (1 cup each)

3 cups uncooked rotini pasta (9 oz)
1 box (10 oz) Cascadian Farm® organic frozen asparagus cuts
1/4 cup olive, canola or soybean oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper, if desired

1. Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
2. In jar with tight-fitting lid, place oil, vinegar, mustard and garlic salt; shake well.
3. In large bowl, place pasta mixture, bell pepper, tomatoes and oil mixture; toss gently. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

Nutritional Information
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 2%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.