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ASPARAGUS/TOMATO/PASTA SALAD
Serves 10

2 bunches fresh asparagus, cut into 1" sections
1 pint cherry tomatoes, quartered
16 oz. wagon wheel pasta
1/2 cup red wine vinegar
1/2 medium onion, chopped
2 cloves garlic, crushed
4 T olive oil
3 T prepared Dijon mustard
1 tsp dried basil or dill
1 tsp dried parsley
black pepper
salt, optional
parmesan cheese, optional
shredded mozzarella cheese, optional

Cook pasta according to instructions. Add asparagus for the last
2 1/2 minutes of boiling (not longer than this or it will be too
soft). Drain and rinse with cold water. Add tomatoes and onions.
Chill. Combine the remaining ingredients, and pour over salad when
ready to serve. Add salt and freshly ground black pepper to taste.
Sprinkle parmesan cheese on top.

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