1/2 cup of italian dressing or fat free Italian dressing
2 tablespoons chopped fresh basil
1/8 teaspoon crushed red pepper (optional)
8 ounces Mueller’s pasta ruffles (about 3 cups) cooked, rinsed with cold water and drained
1 small red or green pepper, finely chopped
In a large bowl combine dressing, basil and crushed red pepper. Add pasta and red pepper, toss to coat.
Makes 4 to 6 servings
or use 1/4 cup finely chopped fresh parsley and 2 teaspoon dried basil