Fit Friday - Asparagus and Pesto Pasta Salad

How's about another Weight Watchers friendly recipe for this fit Friday?  We're getting into the Spring months, and I know that my tastes are starting to change.  I'm craving more and more lighter dishes.  We've broken in the grill, and that calls for some tasty side dishes to compliment.  Grilled meat can really hold its own, if you want.  But it has to have a good side to make it pop.  Pasta salads are something that can be made ahead of time and served cold.  

This pasta salad has crunchy asparagus, giving the dish an extra dose of nutrition.  The pesto keeps it light but again gives it a flavor punch.  A lot of pasta salads have chunks of cheese in them.  But to keep this lighter, I opted for some shredded parmesan - a little goes a long way.  And the last addition, sundried tomatoes.  The give the salad some color and some zing.  Even though this pasta salad is a healthier substitute than a traditional macaroni or pasta salad, it doesn't substitute in flavor.

Asparagus and Pesto Pasta Salad


1 lb. asparagus, ends removed and cut into 1 inch pieces
2 Tbs. olive oil
Salt and Pepper
1/4 cup julienned sun dried tomatoes
3/4 cup pesto sauce
1/2 cup shredded Parmesan cheese
8 oz. Farfalle/Bowtie Pasta


1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.  Spread asparagus out across sheet and drizzle with olive oil.  Sprinkle salt and pepper over the top and bake for 10-12 minutes. Remove from oven and toss with sun dried tomatoes in a large bowl.  Add pesto sauce and cheese.  Set aside.

2. Bring a pot of salted water to boiling.  Add pasta and cook according to package instructions.  Drain well and add to other ingredients.  Toss well and serve either warm or cool.  

Serves 4
Weight Watchers Points: 5
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