Small bowtie pasta (1 box)


Sauteed onions (one small onion)

Garlic (2 cloves)

Cherry tomatoes (1 small 8 oz. container)




Balsamic vinaigrette (¼ cup)

Olive oil (⅛ cup)

White wine (1 cup)

Number of servings: 6


If you’re looking for a light, nutritious and delicious meal, then you’re in the right place.

Tara Levy/ Student Life editor

Tara Levy/ Student Life editor

This pasta salad offers a variety of flavors that appeal to almost everyone.

This side dish can be served with almost anything at a multitude of events.

It’s a simple, yet appetizing dish that can brighten any meal.


First you saute the onions in olive oil in a frying pan on medium heat until the onions turn translucent.

Then, add garlic and continue to cook for approximately one minute. Steam the asparagus until medium/soft.

Add one sprig of fresh rosemary and white wine.

Stir until halfway evaporated.  Once cooked, cut the asparagus in one inch chunks and then throw away the ends of the asparagus.

Add the asparagus to the pan with the garlic and onions.

Cook all the ingredients together for one minute.

Remove all the ingredients from the pan and put on the side.

Boil your pasta. When the pasta finishes boiling, rinse the pasta with cold water.

Add the pasta back into the pot and include all the ingredients from the first pan.

Add tomatoes and fresh mozzarella.

Stir all the ingredients together and add salt and pepper for taste. Serve and enjoy.

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