Zesty Pasta Salad

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

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved