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Zesty Pasta Salad

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By Betty Crocker Kitchens
Updated Jul 26, 2010
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Enjoy this tasty pasta salad made with vegetables that’s ready in 35 minutes – a perfect side dish.

Zesty Pasta Salad

  • Prep Time 15 min
  • Total 35 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 package (16 ounces) long fusilli (corkscrew) pasta or spaghetti
  • 1 pound asparagus, cut into 2-inch pieces
  • 1/2 cup Italian dressing
  • 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
  • 2 teaspoons crushed red pepper
  • 3 medium bell peppers, cut into bite-size pieces
  • 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/4 cup pine nuts, toasted, if desired

Instructions

  • Step 
    1
    Heat 4 quarts water (salted if desired) to boiling in 6-quart Dutch oven. Cook pasta in boiling water 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; drain.
  • Step 
    2
    Mix dressing, basil and red pepper in large bowl. Add pasta, asparagus and remaining ingredients; toss.

Nutrition

405 Calories
11g Total Fat
12g Protein
70g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
405
Calories from Fat
100
Total Fat
11g
Saturated Fat
2g
Cholesterol
5mg
Sodium
180mg
Total Carbohydrate
70g
Dietary Fiber
5g
Protein
12g
% Daily Value*:
Iron
20%
20%
Exchanges:
4 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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