Farfalle Salad

1. 1

   Cut dried tomato halves into strips; place in a liquid measuring cup. Cover with boiling water; let stand 15 minutes or until soft. Drain, reserving 1/4 cup liquid; set aside.

2. 2

   Snap off tough ends of asparagus spears; remove scales with a vegetable peeler, if desired. Cut asparagus into 2- inch pieces; set aside.

3. 3

   Cook pasta in boiling water 10 minutes, omitting salt and fat. Add asparagus to boiling pasta; boil 2 minutes or until pasta and asparagus are tender. Drain and rinse under cold water until cool; drain again.

4. 4

   Combine pasta, dried tomato strips, reserved tomato liquid, asparagus, pesto, and remaining 3 ingredients in a large bowl; toss well. Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.