Ingredients

• Ingredients Units USM Scale 1x2x3x 12 oz whole grain pasta (penne, elbow, farfalle, or your favorite) 1 lb. asparagus, tough ends removed and cut into 1 inch length pieces 1/2 cup smoked sun-dried tomatoes, julienned and chopped 1/2 red onion, diced 1/2 cup parsley, chopped (optional) Lemon-Garlic Dressing 3 tablespoons extra virgin olive oil 2 tablespoons dijon mustard juice of large 2 – 3 lemons (about 4 – 6 tablespoons) 4 – 6 garlic cloves, minced 1/2 teaspoon fresh cracked pepper mineral salt, to taste

Preparation

• Instructions Pasta & Asparagus: Bring a large pot of water to a boil, add pasta and cook according to package directions. Three (3) minutes before pasta is ready, carefully add cut asparagus and cook together, allowing the asparagus to blanch and brighten in color. Drain and rinse under cool running water, and set aside. Dressing: In a small mixing bowl, whisk together the ingredients for the dressing until the dijon and oil have emulsified and become creamy. Assemble: Add the pasta and asparagus back to the pot it was cooked in. Add the sun-dried tomatoes and red onion, and optional parsley, pour the dressing over top and toss well to coat. Add more pepper to taste. Serve: Serve at room temperature or chilled. Store: Keep pasta salad in the refrigerator, in an airtight container, for up to 6 days. Make ahead 1 of 2 ways: Cook everything as directed, omitting the dressing until ready to serve. Keep the pasta salad in the refrigerator, when ready, whip up the dressing and toss it all together just before serving. Make the pasta salad as directed, store in the refrigerator until ready to serve. To add moisture when ready to serve, squeeze more lemon over top.