Cook pasta according to instructions. Add asparagus for the last 2 1/2 minutes of boiling (not longer than this or it will be too soft). Drain and rinse with cold water. Add tomatoes and onions. Chill. Combine the remaining ingredients, and pour over salad when ready to serve. Add salt and freshly ground black pepper to taste. [Sprinkle parmesan cheese on top.] Yumm! this served 10 at dinner with leftovers, (but it was not the main dish). I can also imagine it with small cubes of mozzarella cheese instead of (or in addtion to) parmesan, or with dill instead of basil. Lucie Melahn email@example.com Recipe By : Loopy Lemon
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|Serving Size: 1 Serving (1182g)|
|Recipe Makes: 1|
|Calories from Fat: 254 (16%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 327mg||101 %|
|Sodium 1177.1mg||41 %|
|Potassium 1933.2mg||51 %|
|Total Carbohydrate 271.5g||80 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 262.7g|
|Protein 59.2g||85 %|
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Calories per serving: 1610
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