Asparagus and Artichoke Pasta Salad

• 1 1/2 cups uncooked dry whole grain penne or rotini pasta
• 1/2 lb asparagus spears, trimmed and cut in 2 inch pieces (about 8-10 spears)
• 14 oz can quartered artichoke hearts, drained and coarsely chopped
• 1/2 cup chopped roasted red pepper
• 1/4 cup chopped red onion
• 1/2 cup canned sliced ripe olives, drained
• 2 tbsp balsamic vinegar
• 2 Tbsp canola oil
• 1 medium garlic clove, minced
• 2 Tbsp chopped fresh basil or 2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp Black pepper

Preparation

1 Cook pasta according to directions on package, omitting any salt or fat. Add asparagus 2 minutes before pasta is done.
2 Immediately drain pasta and asparagus mixture in a colander and run under cold water until cooled. Drain well.
3 In medium bowl combine artichoke hearts, red pepper, red onion and olives. Add drained pasta mixture. In another bowl mix together balsamic vinegar, canola oil, garlic, basil, salt and pepper. Mix well.
4 Pour dressing over pasta mixture and toss gently, yet thoroughly to coat. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance for peak flavours and texture.

Source:

canolainfo.org