Summer Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3-4 c. Vegetable Fusilli 1/2 Red Bell pepper1 c. chopped fresh asparagus1/2 c. Sliced Red Onion1/2 c. Kraft Sun Dried Tomato and Oregano Dressing 2 tbsp olive oil
1. Cook fusilli according to package directions until desired tenderness of pasta is reached; rinse with cold water and put in fridge to chill.
2. In the meantime, combine bell pepper, red onion, and asparagus (plus any other optional veggies) into a tin foil package.
3. Drizzle with olive oil and season to taste with salt and pepper.
4. Bake the veggie package on 350 F for about 10 minutes, or until asparagus is just tender.
5. Combine veggies, pasta, and dressing. Put in fridge.
Serve Chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user SAVHANNA.
2. In the meantime, combine bell pepper, red onion, and asparagus (plus any other optional veggies) into a tin foil package.
3. Drizzle with olive oil and season to taste with salt and pepper.
4. Bake the veggie package on 350 F for about 10 minutes, or until asparagus is just tender.
5. Combine veggies, pasta, and dressing. Put in fridge.
Serve Chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user SAVHANNA.
Nutritional Info Amount Per Serving
- Calories: 329.4
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 409.1 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 2.9 g
- Protein: 9.8 g
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