"This easy, summery side or lunch can be prepared the night before...."
INGREDIENTS
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3 cups uncooked rotini pasta (9 oz)
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1 lb asparagus, cut into 2-inch pieces (2 cups)
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1/4 cup vegetable oil
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2 tablespoons balsamic vinegar
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1 tablespoon Dijon mustard
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1/2 teaspoon garlic salt
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3/4 cup chopped yellow bell pepper
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2 large tomatoes, cut into 2-inch pieces (2 cups)
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Freshly cracked pepper, if desired