Asparagus Pasta Salad -- Vegetarian
22 mins (prep 5, cooking 17)
7 ingredients
8 servings
The original of this recipe comes from the 2009 cookbook, Taste of Home Best Church Supper Recipes, but I've tweaked it to make it vegetarian. Preparation time includes neither the time needed for the asparagus to cool nor for the time for the finished salad to chill.

Categories:  side-dish , pasta,-rice-and-grains , <-30-mins , easy , 3-steps-or-less , asparagus , vegetarian , vegetable , time-to-make ,
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Serving Size (72.24 g)
Servings 8
Amount per Serving
Calories 180.3 Calories from Fat 25.92
% Daily Value *
Total Fat 2.88g 35.49%
Saturated Fat 0.4g 15.81%
Trans Fat 0.0 %
Cholesterol 41.39mg 110.38%
Sodium 123.43mg 41.14%
Total Carbohydrate 31.96g 85.22%
Dietary Fiber 0.47 g 15.14%
Sugars 0.0 g %
Protein 6.54g 104.59%
Vitamin A 86.24IU% Vitamin C 0.13mg%
Calcium 21.52mg% Iron 2.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh asparagus, medium tomatoes, kraft light zesty italian dressing, dill weed