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