Zesty Pasta Salad

• 1 (16 oz.) pkg. fusilli or spaghetti pasta
• 1/2 c. Italian dressing
• 2 tsp. crushed red pepper
• 1/3 c. oil packed sun-dried tomatoes, drained and chopped
• 1/4 c. pine nuts, toasted (if desired)
• 1 lb. asparagus, cut into 2-inch pieces
• 1/4 c. fresh basil or 1 Tbsp. dried basil
• 3 medium bell peppers, chopped

1. Heat 4 quarts water, salted if desired, to boiling in 6-quart Dutch oven.
2. Cook pasta in boiling water 11 minutes.
3. Add asparagus to boiling water; cook about 3 minutes or until asparagus is crisp-tender.
4. Drain pasta and asparagus.
5. Rinse with cold water; drain.
6. If using fresh basil, finely chop before preparing dressing.
7. Mix Italian salad dressing, basil and red pepper in a large bowl.
8. Add pasta, asparagus and remaining ingredients; toss.
9. Yield: 6 servings.

fusilli, italian dressing, red pepper, oil, pine nuts, fresh basil, bell peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35446 (may not work)