• 1 package fusilli brown rice pasta
  • 1 large bunch asparagus cut into 1-inch lengths, discarding bottom fourth
  • 1/2 medium red onion, minced
  • 1 cup cherry tomatoes, quartered
  • 5-6 medium cloves garlic, pressed
  • 3 tbsp chopped fresh basil
  • 1 tbsp chopped fresh tarragon
  • 3 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • sea salt and black pepper to taste


  • Cook pasta according to instructions on package
  • While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside
  • When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add 4 minutes before it’s done. Or if it is thin, add 2 minutes before it’s done.) Drain and rinse in cold water in a strainer. Make sure you drain the water well, so it doesn’t dilute the flavor of the dressing
  • Toss with rest of ingredients, and season with salt and pepper

Serves: 4

Cook  Time and Prep Time: 25 min

recipe courtesy of