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Asparagus Pasta Salad

3 ounces dry angel hair pasta
1 pound asparagus, cut diagonally into 2 inch pieces (I got 10 ounces after breaking off the tough lower stalks)
3 ounces red onion, sliced and quartered (about 1/2 cup)
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

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.

Posted by Robert Hoffman to the old Fatfree mailing list

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