Ingredients:1 pound bow tie pasta, boiled and drained1 pound asparagus1/2 teaspoon salt1 cup pitted Kalamata olives or large pitted black olives1 1/2 cups of fresh grape tomatoes, cut in half 1/2 cup dried sundried tomatoes, packed in oil 1/4 cup chopped fresh parsley1 packet of Good Seasons Italian Salad Dressing1/4 cup of white wine vinegar1 tablespoon lemon juice1/2 cup of olive oil1/2 cup crumbled feta or shredded Parmesan cheese (optional)Directions: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. .
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