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Asparagus Bow Tie Pasta Salad

Asparagus Bow Tie Pasta Salad

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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
1/2 cup dried sundried tomatoes, packed in oil
1/4 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, sundried tomatoes, and parsley. Drizzle dressing over the top and gently toss to coat. Refrigerate until ready to serve. Sprinkle cheese on top before serving.

Rating: 5
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