The beauty of this recipe is that you can decrease the ingredients that you don’t like, and increase the ones you do. Feel free to change it up and make it your own! And once mixed all together, the colors really pop and are very aesthetic. Not to mention that it tastes delicious (and is super easy to make)!!
You will need:
One really large bowl
16 oz. of medium sized pasta, like farfalle or penne
1 bunch of asparagus spears
1 container of cherry or grape tomatoes
10 oz. of marbled Colby jack cheese
1 bottle of zesty Italian salad dressing
Lemon juice, to taste
Cook the pasta according to the instructions on the box. Before the pasta is completely done, rinse and cut the asparagus spears into 2 inch sections. To save time (and clean up) cook the asparagus sections in the same pot as the pasta until the asparagus is bright green and tender. When the pasta and asparagus are cooked, drain and rinse with cold water. Place in large bowl and mix in half the bottle of salad dressing. Set aside. Slice the tomatoes in halves and mix them in the large bowl. Crumble the cheese into small pieces and stir in (be sure that the pasta is properly cooled. If not, it will melt the cheese). Pour in remaining half of zesty Italian salad dressing and lemon juice to taste. Cover and chill for about 2 hours, then serve.
Variations: lemon zest instead of lemon juice, sprinkle parmesan cheese over each serving