Asparagus Pasta Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 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.  2 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.

About


Can substitute artificial sweetener for the sugar.