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Vermicelli Toss

Source of Recipe

Mel/hplsnlv (EDC)


List of Ingredients

1 pound fresh asparagus or snow peas
7 oz uncooked vermicelli
1 cup grape tomato halves
4 green onions, chopped
2 T fresh basil, chopped
1 1/2 t minced fresh thyme
salt and pepper to taste
2/3 cup Italian dressing
2 T fresh lemon juice


Recipe

Snap off tough ends of aparagus and cut into 2-inch pieces.

Cook pasta according to packagae directions, adding asparagus or the snow peas for the last minute of cooking: drain. Rinse with cold water; drain.

Place pasta and asparagus in a large bowl. Add remaining ingredients, tossing to coat. Chill if desired.