Sundried Tomato Pasta Salad

• 1/2 pounds Asparagus
• 1/3 pounds Sun Dried Tomatoes
• 1 cup Olive Oil, Plus 1 Tablespoon For Asparagus
• 2 cloves Garlic
• 1 pound Rotini Pasta
• 1 cup Reserved Pasta Water, Or As Needed
• 1 pint Cherry Or Grape Tomatoes
• 1/2 pounds Fresh Mozzarella Balls
• 1 can (14 Oz. Size) Quartered Artichokes, Chopped
• 1/4 pounds Sliced Pepperoni
• 1 can (6 Oz. Size) Medium Black Olives
• 1/4 cups Pine Nuts
• 1/2 cups Shredded Parmesan Cheese
• Basil, For Garnish

1. Preheat the oven to 400u0b0F. Place the asparagus on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and roast for 10 minutes.
2. While the asparagus is roasting, start to boil your pasta water.
3. Chop the sun-dried tomatoes, 1 cup olive oil, and garlic in the food processor until smooth. Set aside.
4. Cook pasta according to the directions on the package. I like mine al dente. Drain the pasta and place it in a large bowl.
5. Pour half of the sun dried tomato pesto over the pasta. Add about 1/4 cup of pasta water and coat the pasta in the pesto. Cut the tomatoes in half and add them to the pasta. Cut the mozzarella balls into bite size pieces and add them in too. Chop the artichokes and add them in. Slice the pepperoni into strips and add them in.
6. Cut the asparagus into bite size pieces, I usually cut each spear into 3 pieces, and add that in. Add the olives, pine nuts, and Parmesan cheese. Mix everything together. Garnish with basil. If you plan to serve it immediately add the rest of the pesto. If you plan to serve it later, refrigerate and add the remaining pesto right before you serve it. Can be eaten hot or cold.

tomatoes, olive oil, garlic, rotini pasta, water, pint cherry, fresh mozzarella, artichokes, ubc, black olives, ubc, parmesan cheese, basil

Taken from tastykitchen.com/recipes/salads/sundried-tomato-pasta-salad-2/ (may not work)