Summer Garden Pasta Salad

• 1 pound Dry Spaghetti Noodles
• 3 whole Vine Ripe Tomatoes, Diced Small
• 1 whole Cucumber, Diced Small
• 1 whole Red Bell Pepper, Seeded And Diced Small
• 6 spears Asparagus, Sliced Into Thin Discs
• 1/2 whole Small Red Onion, Finely Diced
• 1 bunch Fresh Basil Leaved, Chiffonade
• 2/3 cups Extra Virgin Oilive Oil
• 1/3 cups Fresh Squeezed Lemon Juice
• 1/3 cups White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 2 teaspoons White Sugar
• Salt And Pepper, to taste

1. Break pasta noodles into quarter-length pieces and cook according to package directions, to al dente. Then immediately drain it and rinse in cold water to stop the cooking process. Allow to cool thoroughly.
2. Add vegetables and basil to the completely cooled pasta. Whisk together remaining ingredients in a separate small bowl until completely combined. Toss with pasta and vegetables.
3. Refrigerate for at least an hour to allow flavors to marry!

noodles, tomatoes, cucumber, red bell pepper, discs, red onion, fresh basil, fresh squeezed lemon juice, white wine vinegar, dijon mustard, white sugar, salt

Taken from tastykitchen.com/recipes/salads/summer-garden-pasta-salad/ (may not work)