Asparagus Pasta Salad -- Vegetarian Recipe
The original of this recipe comes from the 2009 cookbook, Taste of Home Best Church Supper Recipes, but I've tweaked it to make it vegetarian. Prepara
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Steamer basket
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Plastic wrap
- Refrigerator
Ingredients
- 1 lb fresh asparagus, cut into 2-inch pieces, tops separated from stems
- 1 (16 ounce) package tri-colored pasta, cooked & drained
- 1 medium sweet potato, peeled, cooked, diced
- 2 medium tomatoes, seeded & diced
- 1/2 cup ripe olives, sliced
- 1 1/2 cups Kraft light zesty italian dressing
- 1 1/2 teaspoons dill weed
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