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Mediterranean Asparagus and Tomato Pasta Salad
| 1 lb (500 g) | Ontario asparagus |
| 2 cups (500 mL) | uncooked penne pasta |
| 3 tbsp (45 mL) | red wine vinegar |
| 1-1/2 tsp (7 mL) | Dijon mustard |
| 1-1/2 tsp (7mL) | liquid honey |
| 3/4 tsp (4 mL) | dried basil |
| 5 tbsp (75mL) | olive oil |
| salt and pepper | |
| 1 | tomato, seeded and diced |
Break asparagus stalks where they snap easily; discard ends or reserve for soup. In large pot of boiling, salted water, cook asparagus until bright green and tender-crisp, 2 to 4 minutes, depending on thickness of stalks. Drain and cool under tap water. Drain again and dry on towel. Cut stalks diagonally into 2-inch (5 cm) pieces; set aside. Cook pasta according to package directions; drain, cool under tap water and drain again. Meanwhile in small bowl, wisk together vinegar, mustard, honey and basil; slowly whisk in oil until smooth. Add salt and pepper to taste. Combine asparagus, pasta and tomato in large bowl. Pour vinaigrette over top and toss well to coat. Let stand at room temperature for up to 1 hour. Garnish each serving with Parmesan cheese.
Prep time: 10 minutes, 30 to 60 minutes standing time
Yield: 4 servings