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. .