Mediterranean Pasta Salad

• 1 pound Pasta (penne, Rotini, Etc.), Cooked And Drained
• 1 pound Asparagus, Tough Ends Discarded
• 10 ounces, weight Cherry Tomatoes, Halved
• 1/2 pounds Whole, Pitted Kalamata Olives
• 1 whole Medium Red Onion, Chopped Into Half Moons
• 1 whole Handful Fresh Basil, Roughly Chopped
• 3/4 cups Olive Oil
• 3 whole Lemons, Juiced
• 1-1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 3 whole Cloves Garlic, Minced
• 4 ounces, weight Feta, Cubed

1. Cook the pasta according to package directions, drain and set aside in a large serving bowl to cool completely.
2. Meanwhile, fill a large bowl with ice water and set aside.
3. Bring a medium sauce pan filled with water to a boil. Blanch the asparagus by cooking it for about a minute then immediately transferring the asparagus stalks to the ice water so it maintains its bright green color and the cooking process stops. Once the asparagus is cool, cut each of the stalks in half (or thirds depending on their size). Set aside.
4. In a small bowl, add the chopped basil, olive oil, lemon juice, salt, pepper and garlic. Whisk to combine.
5. Pour the dressing over the thoroughly cooled pasta. Add the blanched asparagus, halved tomatoes, whole olives, sliced onions and Feta cheese and toss to combine.

pasta, tomatoes, olives, red onion, basil, olive oil, lemons, salt, black pepper, garlic, weight feta

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