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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.
Prep Time 45 mins
Cook Time 12 mins
Total Time 57 mins
Course Pasta
Cuisine Italian
Servings 8


  • 8 ounces dry tri-vegetable fusilli pasta


  • 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.


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