Recipe - Asparagustomatopasta Salad

2 bn Asparagus cut into 1"
Sections
1 pt Cherry tomatoes
Quartered
16 ounce Pasta wagon wheel
One half cup Red wine vinegar
One half md Onion chopped
2 Cloves garlic crushed
4 tablespoon Olive oil
3 tablespoon Dijon mustard
1 teaspoon Dried basil
1 teaspoon Dried parsley
Black pepper
Salt (optional)
Parmesan cheese (optional)

Cook pasta according to instructions. Add asparagus for the last 2 1/2
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@cornell.edu

Recipe By : Loopy Lemon lmm5@cornell.edu

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip