Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 Zesty Pasta Salad 4 quarts water 1 pkg. (16 oz.) long fusilli (corkscrew) pasta or spaghetti pasta 1 lb. fresh asparagus, cut into 2 " pieces 1/2 cup Italian dressing 1/4 cup fresh basil leaves, snipped, OR 1 TB dried, crushed 1 tsp. cayenne pepper, or to taste 3 green bell peppers, diced 1/3 cup sun dried tomatoes, packed in oil, drained, chopped 1 jar (1 oz.) pine nuts, toasted, if desired Heat water (salted if desired) to boiling in a 6 quart Dutch oven. Cook pasta in boiling water about 11 minutes. Add asparagus to boiling water; cook 3 minutes. Drain pasta and asparagus. Rinse in pasta and asparagus under cold running water; drain. Mix dressing, basil and red pepper in a large bowl. Add pasta, asparagus and remaining ingredients; toss well. Makes: 6 servings. Quote Link to comment Share on other sites More sharing options...
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