1lb pasta
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
1/2 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
Cook pasta al dente. Rinse in cold water to stop pasta from over cooking.
Combine olive oil, red wine vinegar, salt, paprika, cayenne, and oregano in 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
Consider
1/2 c red wine vinegar
2 c Parmesan