Campari Tomato Pasta Salad
1 lb. orecchiette pasta
2 teaspoons salt
1/2 lb. asparagus
8-10 campari tomatoes, depending on size
2 tablespoons diced red onion
3 tablespoons Rosemary Olive Oil (or Basil)
3-4 tablespoons Apricot Balsamic Vinegar (or Peach)
1 teaspoon Dijon mustard
Salt and pepper to taste
Bring a large pot of water to a boil. Add the salt. Cook the pasta according to package instructions.
Meanwhile, cut the tough ends off the asparagus and cut diagonally into 1 inch pieces. During the last two minutes of cooking the pasta, add the asparagus.
Cut the campari tomatoes into quarters. In a small container with a tight-fitting lid, add the olive oil vinegar, mustard and a pinch of salt and pepper. Shake vigorously until combined.
When cooked, drain the pasta and asparagus and rinse under cold water until cool. Thoroughly drain. Place in a large bowl. Add tomatoes and onion. Drizzle on half the dressing and toss. Add as much more dressing as you like. Chill 20-30 minutes before serving.