Asparagus, Tomato And Fusilli Salad - KitchenAid KPEXTA Instructions And Recipes Manual

Asparagus, Tomato and Fusilli Salad
1 pound (455 g)
asparagus, trimmed
and cut into l-inch
(2. 5 cm) pieces
1 medium yellow bell
pepper, seeded and
diced
1 package (1 pint)
(550 ml) grape
tomatoes, halved
2 green onions,
trimmed and thinly
sliced
4 ounces (120 ml)
smoked provolone
cheese, diced
V4 cup (60 ml) chopped
parsley
V2 cup (120 ml) olive oil
2 tablespoons (30 ml)
balsamic vinegar
3 tablespoons (45 ml)
red wine vinegar
2 cloves garlic, finely
minced
V2 teaspoon (2 ml) salt
% teaspoon (.5 m/)
pepper
V2 recipe basic egg
noodle pasta
extruded into
short-cut fusilli,
cooked, rinsed and
cooled (see page 10
for recipe)
Bring medium saucepan with 2 cups (475 ml) water to
boil over high heat. Add asparagus, cover, and continue
to boil for 2 to 3 minutes, or until tender crisp. Remove
asparagus from pan and immediately submerse in cold
water. Rinse well and place in large bowl. Add yellow
/
pepper, tomatoes, green onions, provolone cheese, and
parsley. Mix well and set aside.
In small bowl, whisk together oil, vinegars, garlic, salt,
and pepper. Pour mixture over vegetables and let stand 15
minutes. Add cooked pasta and mix well to combine.
Cover and refrigerate one hour or until well chilled.
Serve cold.
Yield: 8 servings.
Per Serving: About 226 cal, 6 g pro, 11 g carb, 18 g fat,
21 mg chol, 297 mg sod.
15