Asparagus-Vermicelli Toss

Soups and Salads
Thu Feb 27th 1226 Views
Ingredients:
  • 1 lb. fresh asparagus
  • 7 oz. uncooked vermicelli
  • 1 cup grape tomatoes (halved)
  • 4 green onions chopped
  • 2 Tbsp. fresh basil
  • 1½ tsp. minced thyme
  • ¼ tsp. salt
  • ½ tsp. pepper
  • 2⁄3 cup Italian dressing
  • 2 Tbsp. lemon juice

Instructions:

 Cut asparagus into 2 inch pieces.  Cook pasta according to pkg. directions, adding asparagus for the last couple of minutes of cooking.  Drain and rinse with cold water.  Add remaining ingredients, tossing to coat.  Chill if desired.  

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