Orange Pasta Asparagus Salad

Pasta Salad with Orange Balsamic Vinaigrette

Looking for a good healthy recipe to take to the potluck or family picnic? This is a delicious, easy and impressive salad, sure to get them all asking for the recipe. When I can't find my husband at the party, I can usually find him surrounded by women asking for the recipe.....relax ladies..... it's right here!

You could add or substitute a variety of other ingredients (think broccoli, nuts, artichoke hearts, etc.) but what really makes the dish special is this Orange Balsamic Vinaigrette. It is simple and light, a little bit sweet, and totally delicious!

Salad Ingredients:

1 cup pasta (Mark likes mini rotelle wheels)

1 cup asparagus spears, cut

1 cup bell pepper, chopped (red, yellow, orange)

¼ cup red onion, chopped

1 8 oz can garbanzo beans

1 8 oz can kidney beans

Parsley for garnish

Orange Balsamic Vinaigrette

½ cup olive oil

1 orange (the sweetest you can find)

¼ cup balsamic vinegar

1 tsp sugar

1 tsp orange zest

Parsley finely chopped

Salt and pepper to taste

A very simple salad to put together. Prepare the dressing first, Mark suggests making at least an hour or more before you want to eat. Add all the ingredients in a medium bowl and mix well. If you want it a little sweeter, add more orange juice.  

Cook the pasta per package directions, drain and set aside to cool. Blanch your chopped asparagus for just a few minutes and set aside to cool. Chop your onions and bell peppers into bite sized pieces.

Combine all ingredients in a large bowl, and gently mix. Add the Orange Balsamic Vinaigrette and combine well. Serve at room temperature or slightly chilled. Enjoy!

I love all these colors!