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Asiago Pasta Salad


1/2 Lb Asparagus
6 Cherry Tomato
1 Tbsp Olive Oil
1/3 Cup Parsley
3 Cups Rotini Or Radiatori
1 Sweet Red Pepper
1 Sweet Yellow Pepper


Diagonally slice asparagus and separate tips. Coarsely chop peppers and parsley. Quarter tomatoes. Cook pasta until al dente in boiling, salted water to which the olive oil has been added. Drain well; set aside to cool, stirring occasionally. Blanch asparagus stems in boiling water for 1 minute, and tips for 30 seconds. rinse under cold water; drain well. Gently mix pasta with asparagus, peppers, tomatoes and parsley. Fold in enough dressing to moisten. Chill for several hours. At serving time, add more dressing if necessary. Garnish with remaining cheese. For a change, substitute broccoli for asparagus and feta cheese for Asiago.

Asiago Pasta Salad Dressing


1/2 Cup Asiago Cheese
2 Tbsps Balsamic Vinegar
2 Tbsps Basil
1 Clove Garlic
3/4 Cup Mayonnaise
4 Tsps Onion Cooking


Mince garlic, chop onion and basil. Crumble and divide cheese in half. Combine all ingredients except cheese. Use just 1/4 cup of cheese.

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