| Asparagus Pasta Salad |
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3 ounces dry angel hair pasta
1 pound asparagus, cut diagonally into 2 inch pieces
3 ounces red onion, sliced and quartered
6 canned artichoke hearts, quartered
1 cup unsweetened frozen blackberries, thawed
3 tablespoons raspberry vinegar
2 Sweet n'Low packets or 1 tablespoon sugar if you prefer
1 teaspoon salt
1 teaspoon fat free Italian dressing
couple twists of ground pepper |
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| Instructions |
| 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. This makes approximately 4 cups. One cup equals 155 calories of which 10 are fat calories. |
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