Antipasto Salad

• bow tie pasta (1/2 c.), unprepared
• 1/4 lb. Stella Fontina cheese, cut in 1/4-inch cubes
• 1/2 clove garlic, pressed
• 1 can white asparagus
• 1 can hearts of palm
• 1 can or jar artichoke hearts (approximately 4 to 5 hearts)
• 1/8 c. balsamic vinegar
• 1/2 c. olive oil
• dash of parsley
• dash of oregano
• dash of basil

1. Prepare bow tie pasta; rinse and drain.
2. Let cook and set aside.
3. Rinse and drain asparagus, then cut into 1/2-inch sections.
4. Set aside.
5. Rinse and drain hearts of palm.
6. Cut into slices about 1/4-inch thick.
7. Set aside.
8. Rinse and drain artichoke hearts and section like a pie into 6 or 8 sections.
9. Set aside.
10. Cube cheese and set aside.
11. Combine vegetables, cheese and pasta in bowl.
12. Mix oil and vinegar and spices to taste.
13. Sprinkle over salad.
14. Toss lightly.
15. Enjoy!

pasta, stella fontina cheese, clove garlic, white asparagus, hearts of palm, balsamic vinegar, olive oil, parsley, oregano, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347665 (may not work)