Garden Pasta Salad

• 4 cups fusilli or 4 cups rotelle pasta, uncooked
• 1 cup baby carrots, coarsely chopped
• 1 cup asparagus, coarsely chopped
• 34 cup light mayonnaise
• 2 tablespoons milk
• parsley, dried
• 1 garlic clove, minced
• 12 cup red onion, thinly sliced

1. Cook pasta, adding carrots & asparagus during the last 3 or 4 min of cooking.
2. Drain & rinse with cold water.
3. Combine mayonaise, milk, parsley & garlic.
4. Pour over pasta mixture.
5. Add onions & toss.
6. Cover & chill for up to 2 hours.

fusilli, baby carrots, light mayonnaise, milk, parsley, garlic, red onion

Taken from www.food.com/recipe/garden-pasta-salad-310269 (may not work)