Asparagus Pasta Salad
3 ounces dry angel hair pasta
1 pound asparagus, cut diagonally into 2 inch pieces
3 ounces (about ½ cup) red onion, sliced and quartered
6 canned artichoke hearts, quartered
1 cup unsweetened frozen blackberries, thawed
3 tablespoons raspberry vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon fat-free Italian dressing
ground pepper, to taste
Break pasta into one to one and one-half inch pieces. Cook in boiling water for about 5 minutes or until done the way you like them. Rinse with cold water and set aside.
Place onions and asparagus in steamer and steam about 6 minutes. Rinse with cold water and drain well. Stir asparagus and onions into the pasta and add the rest of the ingredients. Chill well.