Rotini Primavera Salad

• 1 package RONZONI HEALTHY HARVEST Penne Rigate, uncooked
• 2 cups fresh asparagus tips, uncooked
• 1/2 cup reduced calorie mayonnaise
• 1/4 cup Italian salad dressing
• 2 tablespoons balsamic vinegar or red wine vinegar
• 1/2 teaspoon coarse ground black pepper
• 1/2 cup sweet red pepper strips
• 1/2 cup sliced zucchini
• 1/2 cup chopped red onion
• 1/4 cup fresh basil leaves, slivered

1. Cook pasta according to package directions; during last 2 minutes of cooking, add asparagus to pasta cooking water. Drain pasta and asparagus; rinse with cold water to cool quickly. In small bowl, whisk together mayonnaise, Italian dressing, vinegar and pepper. In large bowl, stir together cooled pasta, asparagus, 1/2 cup dressing, and remaining ingredients. Cover; refrigerate several hours to blend flavors. Stir in remaining dressing before serving.

rigate, mayonnaise, italian salad dressing, balsamic vinegar, ground black pepper, sweet red pepper, zucchini, red onion, fresh basil

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