This pasta is great for lunch or dinner on a hot summer day. It’s also a great dish to take to a party.
Ingredients
1lb pasta, fusilli or rotini
2 c grape tomatoes, halved or quartered
2 1/2 c blanched asparagus.. (270 grams) cut in 1 in lengths
1 c sliced green olives
5 to 6 chopped green onions, stems included
1/4 cup toasted sesame seeds
1/2 c parsley, chopped
2 T sesame seeds, toasted
1 t dried oregano
1 1/2 c Parmesan, rough grated
1 garlic clove, crushed, chopped
1/4 c olive oil
1/3 c red wine vinegar
1 T paprika
1/8 t cayenne
Instructions
Cook pasta al dente. Rinse in cold water to stop pasta from overcooking.
Combine olive oil, red wine vinegar, salt, paprika, cayenne, and oregano in a bowl
Pour liquid over pasta and blend
Add all other ingredients except Parmesan.
Add Parmesan after all other ingredients are incorporated.
Adjust vinegar and salt as needed.
Consider adding artichoke hearts