Springtime Mushroom and Pasta Salad

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 4


2 cooked fusilli pasta, uncooked
2 cups diagonally sliced asparagus or green beans
10 ounces (about 3-1/2 cups) white button mushrooms, sliced
1 cup sliced sweet red bell pepper
1 cup mozzarella or fontina cheese cubes
1/2 cup bottled fat free Caesar salad dressing


Cook pasta in boiling salted water according to package directions; 2 minutes before pasta is done, add asparagus to water. In a colander drain pasta and asparagus; rinse with cold water until chilled; pour into a large bowl. Add mushrooms, bell pepper and cheese; toss gently with dressing to combine. Sprinkle with toasted pine nuts, if desired.


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