Marinated Pasta Salad
31 Aug 2010
|Tricolor pasta rotini spirals||8 Ounce|
|Asparagus||1⁄2 Pound, cooked 5 to 7 minutes and refreshed in ice water, cut into 1-inch pieces (Fresh Or Frozen)|
|Julienne cut red bell pepper||1⁄2 Cup (8 tbs)|
|Julienne cut zucchini||1⁄2 Cup (8 tbs)|
|Chopped red onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄8 Teaspoon|
|Bouquet garni||1⁄4 Teaspoon|
|Minced parsley||2 Tablespoon|
|Reduced calorie italian dressing||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
Cook pasta according to package directions, omitting salt.
Rinse, drain and cool.
Place in a large bowl.
Add vegetables and toss to mix.
Add remaining ingredients.
Toss, cover and refrigerate several hours or overnight.
Marinated Pasta Salad Recipe