Title: Pasta Aspargus Salad
Categories: Posted, Salads
Yield: 4 Servings

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

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 on Apr
21, 1998