Spring vegetable and pasta salad

1 servings

Ingredients

Quantity Ingredient
2 cups Asparagus; sliced diagonally
2 tablespoons Olive oil
½ cup Orange juice
3 tablespoons White wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon Pepper
1⅜ teaspoon Salt
2 cups Cooked shell macaroni
1 cup Quartered cherry tomatoes
1 cup Diced yellow bell peppers
½ cup Sliced fresh basil leaves
⅓ cup Sliced black olives
¼ cup Sliced green onions
2 tablespoons Capers

Directions

Steam asparagus for 2 minutes. Drain and set aside. Combine olive oil and next 5 ingredients. Mix well. Set aside. Combine macaroni, cooked asparagus and remaining ingredients. Toss with oil and vinegar dressing combined in bowl earlier. Yield: 4 to 6 servings.

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