Pasta Salad

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Pasta Salad


  • 1 1/2 cups uncooked whole wheat rotini pasta

    • 1 1/2 cups asparagus cut into 2 inch pieces
    • 2 cups diced cooked chicken breast (about 3/4 pound)
    • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
    • 2 tablespoons white balsamic vinegar
    • 1 tablespoon olive oil
    • 1 tablespoon water
    •  2 tablespoons chopped sun-dried tomatoes
    • 2 tablespoon chopped fresh basil
    • 1 tablespoon minced red onion


  • Cook pasta according to package directions, omitting salt and fat
  • Add asparagus during last 2 minutes of cooking
  •  Drain pasta and asparagus; rinse with cold water until cool
  • Next combine vinegar, oil, and water in a small bowl, stirring well with a whisk
  •  Stir in tomatoes, basil, and onion
  •  Then combine pasta mixture and remaining ingredients with dressing; toss gently to coat.

        *   Calories: 315
*   Calories from fat: 25%
*   Fat: 9g
*   Saturated fat: 2.7g
*   Monounsaturated fat: 3.9g
*   Polyunsaturated fat: 1.1g
*   Protein: 28.8g
*   Carbohydrate: 30.1g
*   Fiber: 2.8g
*   Cholesterol: 65mg
*   Iron: 2.5mg
*   Sodium: 192mg
*   Calcium: 75mg

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