|
|
|
A tasty make ahead pasta salad :-)
Cook pasta al dente as directed on package and add asparagus for last 3 minutes of cooking and then drain. Rinse with cold water until cooled and drain again.
Whisk oil, vinegar, mustard and garlic salt briskly in a small bowl.
Place pasta mixture, bell pepper, tomatoes and oil mixture in a large bowl and toss gently.
Cover and refrigerate for one hour to blend flavors before serving.
This salad refrigerates very well for up to two days.
By Deeli from Richland, WA
Like ThriftyFun on Facebook
