Fussilli Primavera Salad

Salad & Dressing

INGREDIENTS

1/2 cup apple juice
1/4 cup cider vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
3/4 pound fresh asparagus, trimmed and sliced diagonally into 1?2-inch pieces
1/2 sweet red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 green pepper, thinly sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 pound Fusilli pasta, cooked
2 cups cherry red tomatoes, halved

DIRECTIONS

1. Process juice, vinegar, oil, mustard, salt and white pepper in blender.

2. Cook asparagus in boiling water for 3 minutes.

3. Add peppers, zucchini and squash and cook an additional 3 minutes. Drain.

4. Combine vegetables, pasta and dressing in a very large bowl and chill up to 6 hours.

5. Add tomatoes before serving.