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Spring Pasta Salad

Yields6 servings

Spring Pasta Salad

 1/3 cup of olive oil + 1 Tbsp
 1 Tbsp Balsamic Vinegar
 1 packet Mrs. Wages® Bruschetta Seasoning Mix
 3 cups dry bow-tie pasta (6 oz)
 1/2 lb asparagus, chopped in one inch pieces
 1 cup of cherry/grape tomatoes, sliced in half lengthwise
 4 oz of sliced Prosciutto
 1/2 cup crumbled feta or fresh mozzarella cheese
1

Combine 1/3 cup of the olive oil, balsamic vinegar and bruschetta seasoning mix and set aside.

2

Cook pasta according to the directions.

3

While pasta is cooking, heat 1 TBSP olive oil in a skillet. Add the asparagus to the skillet and cook for 4-6 minutes, until tender and set aside.

4

Drain and rinse the cooked pasta in cold water and return to pan.

5

Add the oil/vinegar/seasoning mix to the pasta and stir gently.

6

Add your remaining ingredients to the pot and stir. Transfer the pasta salad to a container and refrigerate for at least 30 minutes before serving.

Nutrition Facts

0 servings

Serving size

6 servings