Zesty Pasta Salad

Toss pasta and vegetables to make this zesty salad - a perfect side dish.

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Servings 6

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ingredients 8
Prep Time 15 min
Total Time 35 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

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.