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SUMMER PASTA SALAD Recipe

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This recipe for SUMMER PASTA SALAD is from The Rensvold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 box Barilla Piccolini Mini Farfalle pasta
1/2 c. chopped fresh red bell pepper
1/2 c. chopped fresh orange bell pepper
1/2 c. chopped fresh yellow bell pepper
1/2 c. chopped fresh asparagus
4 tsp. light olive oil
1/2 c. diced red onion
Directions:
Directions:
Cook pasta according to instructions on package. Drain and rinse with cold water. Put pasta in large bowl and toss with 1-2 teaspoons of light olive oil (this will prevent the pasta from sticking together).

Sauté peppers and asparagus in 2 teaspoons of light olive oil. Cook on high heat until vegetables begin to brown on edges and begin to soften ( you want your vegetables to be al dente). Do not over cook. Let vegetables cool.

Once vegetables are cool, add to pasta. Add in diced red onion and mix well.

Add approximately 1/2 c. salad dressing of your choice. I use my lime citrus dressing which is deliciously light, fresh and summery.

 

 

 

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