This asparagus and pasta salad is livened up by great supporting ingredients—including peas, tomatoes, crumbled bacon, dressing and a bit of lemon zest.
What You Need
Original recipe yields 8 servings
2-1/2 cups shell macaroni, uncooked
1 lb. asparagus spears, cut into 2-inch lengths
1 cup frozen peas
3/4 cup KRAFT Zesty Italian Dressing
1 tsp. lemon zest
1 cup halved grape tomato es
1 small red onion, chopped
6 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Cook macaroni in large saucepan as directed on package, omitting salt and adding asparagus to the boiling water for the last 4 min. and peas for the last minute. Drain; place in large bowl.
Mix dressing and zest. Add to pasta mixture along with the tomatoes and onions; mix lightly.
Top with bacon.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.