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Zesty Pasta Salad

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

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  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
405
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
180mg
180%;
Total Carbohydrate
70g
70%
(Dietary Fiber
5g
5%
),
Protein
12g
12%
;
% Daily Value*:
Iron
20%;
Exchanges:
4 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.