Italian Rotini Pasta Salad with Asparagus

Ingredients

  • 1 bunch asparagus
  • 8 oz rotini pasta
  • 2 Tbsp diced red onion
  • 4 oz package salami, cut into quarter-sized or smaller pieces
  • 2 cups halved cherry tomatoes
  • 2 cups small cubed gouda cheese
  • 2.25 oz can sliced black olives
  • ¼ cup Italian dressing

Directions

  • Step 1:

    Bring a large pot of salted water to boiling over high heat.

  • Step 2:

    While waiting for the water to boil, break off the woody end of the asparagus spears and cut into bite-sized pieces.

  • Step 3:

    When water begins to boil, add the pasta, reduce heat and simmer for time specified on pasta package instructions for al dente pasta.

  • Step 4:

    With 3 minutes left in the cooking process, add the asparagus to the pot. Bring back to a boil and cook for 3 minutes.

  • Step 5:

    Drain pasta and asparagus and rinse with cold water to stop the cooking process.

  • Step 6:

    Place pasta and asparagus in a large bowl. Add onion, salami, tomatoes, cheese and olives. Fold in the ingredients, making sure the salami doesn’t stick to itself.

  • Step 7:

    Stir Italian dressing into pasta salad and let sit in the refrigerator for at least one hour before serving.