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Spring Pasta Salad

fatfree.kitchen's picture
Ingredients
  Rotini pasta 12 Ounce
  Asparagus spears 8 Ounce (2 Cups, 1 Inch Pieces)
  Snow peas 8 Ounce (2 Cups)
  Sliced carrots 1 Cup (16 tbs) (2 Medium, Diagonally Sliced)
  Fat free mayonnaise/Reduced fat mayonnaise 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Orange juice 1⁄4 Cup (4 tbs)
  Spicy mustard 2 Tablespoon
  Chopped fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon (Finely Chopped)
  Ground black pepper 1⁄4 Teaspoon
Directions

1. Cook the pasta until barely al dente according to package directions. Add the asparagus, snow peas, and carrots, and cook for another 30 seconds, or just until the asparagus and snow peas turn bright green. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl.
2. In a small bowl, stir together the dressing ingredients. Pour the dressing over the pasta and vegetables, and toss gently to mix well. Cover the salad and chill for at least 2 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Spring
Ingredient: 
Pasta

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