Tuesday, May 1, 2012

Zesty Pasta Salad

This world is full of salad options. Caesar salad, fruit salad, potato salad, tuna salad, chef salad, bean salad, chicken salad, taco salad, and many more. Here's a zesty pasta salad for you from Betty Crocker herself.

16 oz corkscrew pasta
1 pound asparagus, cut into 2 inch pieces
1/2 cup Italian dressing
1 tablespoon dried basil leaves
2 teaspoons crushed red pepper
3 medium bell peppers, cut into bite size pieces (I bought red, yellow, & green)
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1/4 cup pine nuts, 

Heat 4 quarts water to boiling in a large pot. Cook pasta in boiling water for 11 minutes. Add asparagus to boiling water, cook about 3 minutes or until asparagus is crisp-tender. Drain pasta and asparagus. Rinse with cold water and drain. Mix dressing, basil, and crushed red pepper in large bowl. Add pasta, asparagus, and remaining ingredients. Toss. Refrigerate for 2 hours before serving. Enjoy your zesty pasta salad!

E: 10
A: 9 - fresh veggies = grocery store
T: 10
HH: 10 - He loves this pasta salad! It is zesty, so lessen the crushed red pepper if your tongue is sensitive to spicy foods. 


  1. this dish is amazing! isn't this the one ya'll brought to something sometime? (exact, i know)

  2. yep, Thanksgiving & ANZAC day. Clay appreciated the zestiness.


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