Zesty Pasta Salad - cooking recipe

Ingredients

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

Preparation

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