Ingredients
8 ounces (2 1
2 cups) uncooked dried rotini or whole wheat corkscrew pasta2 yellow and/or red bell peppers, coarsely chopped
1 medium red onion, coarsely chopped
1
2 pound (6) asparagus spears, coarsely chopped1
4 cup cider vinegar3 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons finely chopped fresh garlic
2 teaspoons Dijon-style mustard
1 teaspoon salt
4 cups coarsely chopped tomatoes