Zesty Pasta Salad

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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

Directions

  1. 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. 2 Mix dressing, basil and red pepper in large bowl. Add pasta, asparagus and remaining ingredients; toss.

Notes

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Nutrition Information

Recipe Step Photos

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