Zesty Pasta Salad

Zesty Pasta Salad

Enjoy this tasty pasta salad made with vegetables that’s ready in 35 minutes – a perfect side dish.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

6

servings

1
package (16 ounces) long fusilli (corkscrew) pasta or spaghetti
1
pound asparagus, cut into 2-inch pieces
1/2
cup Italian dressing
1/4
cup chopped fresh or 1 tablespoon dried basil leaves
2
teaspoons crushed red pepper
3
medium bell peppers, cut into bite-size pieces
1/3
cup oil-packed sun-dried tomatoes, drained and chopped
1/4
cup pine nuts, toasted, if desired
  1. 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.
  2. Mix dressing, basil and red pepper in large bowl. Add pasta, asparagus and remaining ingredients; toss.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 405
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,),
  • Cholesterol 5mg;
  • Sodium 180mg;
  • Total Carbohydrate 70g
    • (Dietary Fiber 5g,
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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