Marinated Pasta Salad(Low-Calorie)

• 8 oz. tricolor pasta rotini spirals
• 1/2 lb. fresh or frozen asparagus, cooked 5 to 7 minutes and refreshed in ice water, cut into 1-inch pieces
• 1/2 c. julienne-cut red bell pepper
• 1/2 c. julienne-cut zucchini
• 1/2 c. finely chopped red onion
• 1/2 c. thinly sliced celery
• 1/4 tsp. salt
• several dashes crushed red pepper or hot pepper sauce
• 1/8 tsp. coarsely ground black pepper
• 1/4 tsp. bouquet garni
• 2 Tbsp. minced fresh parsley
• 1/4 c. reduced-calorie Italian dressing
• 3 Tbsp. white wine vinegar

1. Cook pasta according to package directions, omitting salt. Rinse, drain and cool.
2. Place in a large bowl.
3. Add vegetables and toss to mix.
4. Add remaining ingredients.
5. Toss, cover and refrigerate several hours or overnight.
6. Serve on leaf lettuce with French bread as an accompaniment.
7. Serves 8.

tricolor pasta rotini spirals, water, juliennecut red bell pepper, juliennecut zucchini, red onion, celery, salt, red pepper, ground black pepper, bouquet garni, parsley, italian dressing, white wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397774 (may not work)