I love this Pasta Salad recipe. It's fresh, colorful, deliscious, Yummy.. All the above. The original recipe is from Kraft but I added some extras and changed a few things.
8oz Bowtie Pasta cooked al dente. Usually 8oz is half of a small box.
8 stalks cooked asparagas. Cut in 1" sections. Steam til barely tender.
12 cherry tomatoes, halved.
12 medium or large shrimp. Cooked and halved down the middle lengthwise.
1 can artichoke hearts drained.
1/4C fresh grated parmesean.
small bottle of zesty italian dressing. (kraft recipe calls for vinigerette, but we prefer zesty)
Add first 5 ingredients. Stir in dressing and parmesean cheese. Great for summer picnics or just to have as a meal by itself.
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