Asparagus and Tomato Pasta Salad

 

3

cups uncooked rotini pasta (9 oz)

1

lb asparagus, cut into 2-inch pieces (2 cups)

1/4

cup vegetable oil

2

tablespoons balsamic vinegar

1

tablespoon Dijon mustard

1/2

teaspoon garlic salt

3/4

cup chopped yellow bell pepper

2

large tomatoes, cut into 2-inch pieces (2 cups)

Freshly cracked pepper, if desired

• 1 Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
• 2 In tightly covered container, shake oil, vinegar, mustard and garlic salt.
• 3 In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.