16oz.pastaUse gluten-free rotini to make this gluten-free
2lbs.asparaguscut into bite-size pieces
1 - 16oz.can olivesdrained
2cupscherry tomatoes
1sweet pepperdiced
Dressing Ingredients:
¼cuplemon juice
¼cupolive oil
1tablespooncider vinegar
2 - 3clovesgarlicminced
1teaspoonhoney
1teaspoonoregano
1teaspoonbasil
½teaspoonthyme
¼teaspoonrosemary
pinchof salt
dash pepper
Instructions
Cook pasta according to package directions.
Steam asparagus for 6 - 8 minutes or until asparagus is tender.*
While the pasta and asparagus are cooking, mix the dressing ingredients together in a large bowl.
When the pasta is al dente, drain the water and rinse the pasta under cold water until the pasta is cool. When the asparagus is fork tender, remove it and let it sit to cool.
Add the olives, tomatoes, and peppers to the bowl. Then add the asparagus and pasta. Toss to thoroughly coat the pasta and vegetables with the dressing.
Chill in the refrigerator for 2 hours. Toss again before serving.