Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice

Julia Ann

A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.

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Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Course Pasta

Cuisine Italian

Servings 8

Ingredients

  

1x2x3x

• 8 ounces dry tri-vegetable fusilli pasta

Instructions

 

• Cook the fusilli according to manufacturer's directions.
• Rinse in cold water and refrigerate to cool before assembling salad.
• Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
• Rinse in cold water; refrigerate to cool.
• Dice and slice the onion, olives and tomato.
• Put all ingredients into a large bowl.
• Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
• Heat the vinaigrette slightly to dissolve the sugar if needed.
• Pour the Vinaigrette over the pasta and vegetables.
• Refrigerate at least 2 hours before serving.
• Spinkle parmesan cheese over the salad before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,  for your cooking experience.
2007-2015 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." All rights reserved.

Tried this recipe?Let us know how it was!

Waiting for another snow storm to come into the midwest.  Winter is getting long!  Looking forward to have pasta salads with fresh vegetables from the local farmer’s market.  Although it will be awhile, this salad would be great with pulled pork sandwiches.

Vegetable Fusilli Salad Plate

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.