Directions
Directions
Diagonally slice asparagus and separate tips. Coarsely chop peppers and parsley. Quarter tomatoes. Cook pasta until al dente in boiling, salted water to which the olive oil has been added. Drain well; set aside to cool, stirring occasionally. Blanch asparagus stems in boiling water for 1 minute, and tips for 30 seconds. rinse under cold water; drain well. Gently mix pasta with asparagus, peppers, tomatoes and parsley. Fold in enough dressing to moisten. Chill for several hours. At serving time, add more dressing if necessary. Garnish with remaining cheese. For a change, substitute broccoli for asparagus and feta cheese for Asiago.
Ingredients
Ingredients
- 3 Cup Rotini (or Radiatori)
- 1 Tbsp Olive Oil
- 1/2 Lb Asparagus
- 1 - Sweet Red Pepper
- 1 - Sweet Yellow Pepper
- 6 - Cherry Tomato
- 1/3 Cup Parsley
