Another fresh healthy yummy recipe from my nutrition class

Spring Pasta Salad:

12 oz Pasta (I used whole wheat) cooked then chilled

1/2 bunch green onions sliced thin

2 Yellow peppers (diced)

3-4 Tomatoes (diced)

6 or 7 Radishes sliced very thin

1 1/2 cups frozen peas

2 bunches Asparagus (cooked then chilled)*

1/2 cup cubed cheddar cheese

Vinaigrette

Cook and chill the pasta and asparagus. Chop all the veg, combine everything in a big bowl with the pasta and top with the vinaigrette. Stir and chill salad until serving. This salad can be made ahead and will stay good for a few days in the refrigerator. 

*In my version I tossed the asparagus in little olive oil and salt and roasted them in a 375 Degree oven until tender. Then moved them to the fridge to chill. To save on time you can simply steam them and rinse them under cold water instead of using the oven.

Recipe for Vinaigrette: 

¼ c red wine vinegar

¼ c extra virgin olive oil

Salt&Pepper to taste