Spring Pasta Salad
1 pound rotini pasta boiled, drained
3/4 pound asparagus
1/4 teaspoon salt
1 1/2 cups of seeded diced tomatoes or grape tomatoes, cut in half
1 1/2 cups sliced English or baby cucumber, sliced
1 cup frozen peas, thawed
1/4 cup diced red onion
1 packet dry of Good Seasons Italian Salad Dressing
1/3 cup of red wine vinegar
3/4 cup of canola or vegetable oil
2 to 3 tablespoons fresh chopped Italian parsley (optional)
1/4 to 1/2 cup grated or shredded Parmesan cheese (optional)
Trim the ends of the asparagus and cut it into 2 inch pieces. Boil water and add salt. Plunge asparagus into boiling water and cook for 1 to 2 minutes. Remove asparagus with a slotted spoon, and place in ice water to stop the cooking. Remove from water and pat dry.
In a large bowl whisk, or in a jar shake together vinegar, Italian dressing seasoning packet, and oil. Place cooled pasta in a large bowl with all the veggies. Drizzle salad with about 3/4 cup of the dressing and gently toss to coat. Refrigerate until ready to serve. Toss with chopped parsley and sprinkle cheese on top right before serving. Extra dressing can be refrigerated for up to a week.
This salad is best served within 8 hours of making. If you are making it more that a day or two ahead of serving, do a dressing check. You may need to add a bit more dressing right before serving and toss to coat.