This pasta is so fancy, it wears bowties. It's the perfect dish to transition into this warmer weather. Give it a whirl!
1/2 lb. farfalle wheat pasta
1/2 c. parsley, chopped
1 (3.8-oz) can sliced olives, drained
3 oz. feta cheese, crumbled
1/4 c. pinenuts, lightly toasted
2-3 ripe tomatoes, chopped
1 small bunch of asparagus, roasted and diced
1/2 c. extra virgin olive oil
juice from 1/2 of a lemon
1-2 garlic cloves, minced
salt and pepper to taste
1. Turn oven to 425 degrees. Line baking sheet with tin foil and spread the asparagus out on the pan. Lightly drizzle olive oil, salt, and pepper over top. Bake for 10 minutes, and then flip and back for another 3-5 minutes. Once asparagus is lightly browned, chop and set aside.
2. Combine all ingredients for salad (with the chopped asparagus) in medium-sized bowl.
3. Mix together dressing ingredients and pour over top until pasta is coated (you will probably have some dressing left over). Serve warm or cold. Refrigerates well.