- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 8 oz. bow-tie pasta
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes. Add the pasta and cook for 8 minutes, or until al dente.
- Drain the pasta and asparagus and rinse with cold water.
- In a large bowl, whisk together the olive oil, vinegar, and mustard.
- Add the pasta and asparagus to the bowl and toss to coat.
- Serve chilled or at room temperature.
Pasta Salad
Asparagus
Vegetarian
Salad
Easy