| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Posted, Salads | 4 | Servings | |
INGREDIENTS
| 8 | oz | Rotini |
| 3/4 | lb | Asparagus; Cut Into 3" Pieces |
| 1/2 | pt | Cherry Tomatoes; Halved |
| 2 | Carrots; Shredded | |
| 1 | Red Bell Pepper; Coarsely Chopped | |
| 1 | c | Herbed Tomato Sauce |
INSTRUCTIONS
Boil a large pot of water; cook pasta until al dente. While pasta is cooking, steam aspargus until crisp tender. Remove from steamer, place in colander, and run under cold water to cool; drain well. When pasta is done, drain and rinse under cold water water, then drain well. In a large bowl, toss together pasta and vegetables. Toss again with dressing. Garnish with basil leaves or parsley springs. Variations: *substitute 1 cup Yogurt Parmesan Drssing or Creamy Italian Dressing *Or substitute 1/2 cup Honey Poppyseed Dressing, Tangy Honey Mustard Dressing, or Vinagriette Dressing Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Apr 21, 1998
A Message from our Provider:
“He who kneels before God can stand before anyone.”