Penne Caesar Pasta Salad
Ingredients
- 1 (16-oz) pkg penne pasta
- 1 (12-oz) pkg broccoli florets
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 2 zucchini, halved lengthwise and sliced
- 1 pint grape tomatoes
- 1 (12-oz) bottle refrigerated Caesar dressing
- 1 (5-oz) carton shredded Parmesan cheese
- 1 (1-oz) pkg fresh basil, thinly sliced
Instructions
- Cook pasta according to package directions, adding broccoli and asparagus during last 1 minute of cooking. Drain, and rinse under cold water to cool. Drain again and transfer to a large bowl.
- Add zucchini and tomatoes; toss. Add desired amount of dressing, cheese, and basil; toss. Serve immediately or cover and refrigerate up to 2 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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