1 16 oz bag pasta (bow tie or curly)
1 bunch green onions
1 container cherry tomatoes
1 jar pitted kalamata olives
1 jar artichoke hearts (in water)
1 little container toasted pine nuts
1 package feta cheese
1 cup Parmesan cheese
1 bunch flat leaf parsley
1 bunch roasted asparagus
Dressing:
1/4 cup rice wine vinegar
1 or 2 large garlic cloves, minced
2 tablespoons dijon mustard
2/3 cup olive oil
salt and pepper
Cook pasta. While pasta is cooking, chop onions and parsley, slice cherry tomato and artichoke hearts. Drain pasta. Lay pasta out on cookie sheet to dry. Don’t put dressing on more than 20 minutes before serving.
Recipe courtesy of Jen Nowlin.