Zesty Pasta Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Toss pasta and vegetables to make this zesty salad - a perfect side dish.
Ingredients
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
Instructions
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.
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