Asparagus Bowtie Pasta Salad

      Asparagus Bowtie Pasta Salad
      Asparagus Bowtie Pasta Salad

      1 pound bow tie pasta, boiled and drained

      1 pound asparagus

      1/2 teaspoon salt

      1 cup pitted Kalamata olives or large pitted black olives

      1 1/2 cups of fresh grape tomatoes, cut in half

      ½ cup dried sundried tomatoes, packed in oil

      ¼ cup chopped fresh parsley

      1 packet of Good Seasons Italian Salad Dressing

      1/4 cup of white wine vinegar

      1 tablespoon lemon juice

      1/2 cup of olive oil

      1/2 cup crumbled feta or shredded Parmesan cheese (optional)


      Trim the ends of the asparagus and cut it into 1 inch pieces. Boil water and add salt. Plunge asparagus into boiling water and cook for 1 to 2 minutes. Remove asparagus with a slotted spoon, place in ice water to stop the cooking. Remove from water and pat dry. In a large bowl whisk, or in a jar shake together vinegar, lemon juice, seasoning packet, and oil. Place pasta in a large bowl with asparagus, olives, sun-dried tomatoes, and parsley.  Drizzle dressing over the top and gently toss to coat. Refrigerate until ready to serve. Sprinkle cheese on top before serving. .