Asparagus Pasta Salad

Photo: flickr user Charles Haynes

Ingredients

3 ounces dry angel hair pasta

1 pound asparagus, cut diagonally into 2 inch pieces

3 ounces (about ½ cup) red onion, sliced and quartered

6 canned artichoke hearts, quartered

1 cup unsweetened frozen blackberries, thawed

3 tablespoons raspberry vinegar

1 tablespoon sugar

1 teaspoon salt

1 teaspoon fat-free Italian dressing

ground pepper, to taste

Preparation

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.