Wednesday, August 15, 2007

perfect pasta salad

1 1/2 cups cooked rotini pasta
10 steamed asparagus spears, cut into one-inch pieces
1/2 cup diced red onion
1/2 cup diced red bell pepper
2 tablespoons red wine vinegar
1/2 tablespoon balsamic vinegar
2 tablespoons Garlic Oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried basil
1/2 teaspoon marjoram
2 tablespoons fresh parsley


Combine the asparagus, pasta, onions, and bell pepper. Whisk together the remaining ingredients. Pour the dressing over the pasta and vegetables and toss to coat.

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