| 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
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