Pasta aspargus salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rotini |
| ¾ | pounds | Asparagus; Cut Into 3\" Pieces |
| ½ | pint | Cherry Tomatoes; Halved |
| 2 | Carrots; Shredded | |
| 1 | Red Bell Pepper; Coarsely Chopped | |
| 1 | cup | Herbed Tomato Sauce |
Directions
Boil a large pot of water; cook pasta until al dente. While pasta is cooking, steam aspargus until crisp tender. Remove from steamer, place in colander, and run under cold water to cool; drain well. When pasta is done, drain and rinse under cold water water, then drain well. In a large bowl, toss together pasta and vegetables. Toss again with dressing. Garnish with basil leaves or parsley springs.
Variations:
*substitute 1 cup Yogurt Parmesan Drssing or Creamy Italian Dressing *Or substitute ½ cup Honey Poppyseed Dressing, Tangy Honey Mustard Dressing, or Vinagriette Dressing Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Apr 21, 1998