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

Related recipes