Marinated Pasta Salad
Serves 8

Ingredients
8 oz. tricolor rotini pasta
1/2 lb. fresh asparagus, cooked and refreshed with ice water, cut into 1-inch pieces
1/2 cup red bell pepper, julienne-cut
1/2 cup zucchini, julienne-cut
1/2 cup red onion, finely chopped
1/2 cup celery, thinly sliced
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. bouquet garni
2 tbsp. minced parsley
1/4 cup reduced-calorie Italian dressing
3 tbsp. white wine vinegar

Preparation

• Cook pasta according to package directions, omitting salt.
• Rinse, drain and cool. Place in a large bowl.
• Add vegetables and toss to mix.
• Add remaining ingredients. Toss, cover, and refrigerate several hours or overnight.
• Serve on leaf lettuce with French bread on the side.