Pasta Primavera Salad

• 3 tablespoons white wine vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• Dash of garlic powder
• Dash of freshly ground pepper
• 3 ounces fresh asparagus spears (about 3 spears)
• 4 ounces spaghetti, uncooked
• 1/2 cup frozen English peas, thawed
• 1/4 cup julienne-sliced sweet red pepper
• 1 tablespoon freshly grated Parmesan cheese
• 2 cherry tomatoes, quartered

1. Combine first 6 ingredients in a small bowl, stirring well. Set aside.
2. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.
3. Break spaghetti in half; cook according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place spaghetti in a bowl. Add vinegar mixture, asparagus, peas, and sweet red pepper; toss well. Sprinkle with cheese, and top with cherry tomato quarters. Cover and chill thoroughly.

white wine vinegar, olive oil, dried basil, salt, garlic, ground pepper, peas, juliennesliced sweet red pepper, parmesan cheese, cherry tomatoes

Taken from www.myrecipes.com/recipe/pasta-primavera-salad (may not work)