Asparagus Tomato Pasta Salad

I posted a picture of this in a few places over the weekend and had multiple requests for the recipe.
What you will need:


1 bunch of asparagus with the bottom of the stalk cut off
2 Roma tomatoes chopped
1 cup feta cheese or blue cheese
1/2 cup bacon bits (optional)
1 box colored rotini 1/4 cup olive oil
1/2 cup balsalmic vinegar
1 tbsp garlic powder
salt and pepper to taste

So I started by cooking my pasta in salted water with 2 tbsp olive oil. For pasta salad I like it a little firm so that as it sits it will absorb the fluid from added veggies and the salad will not be to runny. After its strained I let it cool.

I then steam the asparagus in the microwave. After I cut the bottom of the stalks off I rinse them in water and place them on a damp paper towel then sprinkle with sea salt, fold in the damp paper towel over it then loosely wrap in a dry paper towel. I place it in the microwave and cook for about 2 minutes and check. You want it tender but not too tender, you do not want to use over cooked aspargus. Once cooked I run cold water over them to set in that nice bight green color then cut into large pieces and place in my bowl with the chopped tomatoes.

I then add my seasonings, oil and vinegar and mix. You may need to add more vinegar or oil, it is up to you. Then I mix in the bacon and feta. I usually let it sit for an hour at least so all the flavors can blend.

The great thing about this salad is you can play with it. I made it last year for myself several times with no pasta, added fresh spinach and added left over grilled chicken or steak for a perfect early summer lunch. I have also just used the veggie mixture and topped with a poach egg, it is amazing.

Another twist: you can use white asparagus and substitute the tomatoes for white nectarine or white flesh peaches. The fruit and balsalmic is like magic.

Enjoy!