Asparagus Pasta Salad


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


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