Enjoy this tasty pasta salad made with vegetables that’s ready in 35 minutes – a perfect side dish.
package (16 ounces) long fusilli (corkscrew) pasta or spaghetti
pound asparagus, cut into 2-inch pieces
cup Italian dressing
cup chopped fresh or 1 tablespoon dried basil leaves
teaspoons crushed red pepper
medium bell peppers, cut into bite-size pieces
cup oil-packed sun-dried tomatoes, drained and chopped
cup pine nuts, toasted, if desired
Heat 4 quarts water (salted if desired) to boiling in 6-quart Dutch oven. Cook pasta in boiling water 11 minutes. Add asparagus to boiling water; cook about 3 minutes or until asparagus is crisp-tender. Drain pasta and asparagus. Rinse with cold water; drain.
Mix dressing, basil and red pepper in large bowl. Add pasta, asparagus and remaining ingredients; toss.
Extra pasta salad? Serve it as an entrée tossed with 1 cup chopped cooked turkey or chicken. Complete the meal with a cup of vegetable soup and a basket of biscuits.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:4 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.