Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 bunches | Asparagus -- cut into 1\" |
| \N \N | Sections |
| 1 pint | Cherry tomatoes -- |
| \N \N | Quartered |
| 16 ounces | Pasta -- wagon wheel |
| ½ cup | Red wine vinegar |
| ½ medium | Onion -- chopped |
| 2 \N | Cloves garlic -- crushed |
| 4 tablespoons | Olive oil |
| 3 tablespoons | Dijon mustard |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried parsley |
| \N \N | Black pepper |
| \N \N | Salt (optional) |
| \N \N | Parmesan cheese (optional) |
Cook pasta according to instructions. Add asparagus for the last 2½ minutes of boiling (not longer than this or it will be too soft). Drain and rinse with cold water. Add tomatoes and onions. Chill. Combine the remaining ingredients, and pour over salad when ready to serve. Add salt and freshly ground black pepper to taste. [Sprinkle parmesan cheese on top.]
Yumm! this served 10 at dinner with leftovers, (but it was not the main dish). I can also imagine it with small cubes of mozzarella cheese instead of (or in addtion to) parmesan, or with dill instead of basil.
Lucie Melahn lmm5@...
Recipe By : Loopy Lemon <lmm5@...> File