Recipe: Asparagus Pasta Salad (with fettuccini or spaghetti, olives, and cherry tomatoes

ASPARAGUS PASTA SALAD

FOR THE DRESSING:
1/4 cup vinegar
3 tablespoons olive or salad oil
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
Salt and pepper
FOR THE SALAD:
3/4 pound fresh asparagus, bias-sliced into 1-inch pieces
12 cherry tomatoes, quartered
1/2 cup pitted ripe olives, sliced
3 tablespoons snipped fresh parsley
4 ounces fettuccini or spaghetti, uncooked

TO MAKE THE DRESSING:
In a screw-top jar combine vinegar, oil, garlic, oregano, marjoram, 1/2 teaspoon salt, and dash pepper; cover and shake. Pour dressing over asparagus mixture. Cover and chill.

TO MAKE THE SALAD:
Cook fresh asparagus and drain well. In mixing bowl combine asparagus, tomatoes, olives and parsley.

Cook pasta. Drain; rinse with cold water and drain repeatedly until pasta is thoroughly chilled.

Put pasta in salad bowl, spoon on vegetables and top with dressing; toss well.

Serves 6
Adapted from source: Karen and John Pendleton, Pendleton's Country Market, Lawrence, Kansas