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.

Print This Post Print This Post
 

Stumble this Post