Ingredients
- 3 cups uncooked rotini pasta (9 oz)
- 1 lb asparagus, cut into 2-inch pieces (2 cups)
- 1/4 cup vegetable oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic salt
- 3/4 cup chopped yellow bell pepper
- 2 large tomatoes, cut into 2-inch pieces (2 cups)
- Freshly cracked pepper, if desired
Description
This Easy, Summery Side Or Lunch Can Be Prepared The Night Before.
Betty Crocker
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