Asparagus Pasta Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
412
FAT
65%
CHOL
21%
SOD
5%

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Ingredients for 4 servings

1 small shallot or 1/2 large shallot, finely chopped

1/3 cup extra virgin olive oil (EVOO)

1 pound asparagus, thin spears

2 endive, cored and thinly sliced

1/2 small red bell pepper, chopped

1/2 pound bowtie pasta (farfalle), cooked to al dente and cooled

1/2 cup frozen green peas

1/4 cup chopped flat leaf parsley (a couple of handfuls)

3 tablespoons white wine vinegar

Salt and freshly ground black pepper

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