Recipe - Pasta Aspargus Salad

8 ounce Rotini
Three fourths pound Asparagus; Cut Into 3"
Pieces
One half pt Cherry Tomatoes; Halved
2 Carrots; Shredded
1 Red Bell Pepper; Coarsely
Chopped
1 cup 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 One half cup Honey Poppyseed Dressing, Tangy Honey Mustard
Dressing, or Vinagriette Dressing

Recipe by: 15 Minute Vegetarian Gourmet

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on Apr
21, 1998