INGREDIENTS
2 ½ c. cooked pasta, such as penne or rotini
½ of a red onion, Julienne
1 lb asparagus, trimmed and blanched (cut 1” pieces)
¼ c. black olives
1 ½ c. grape tomatoes, halved
2/3 c. shredded Parmesan
¾ c. St. Elmo Vinaigrette

INSTRUCTIONS
1. Mix together pasta, onions, asparagus, olives, tomatoes.
2. Add dressing and mix until well blended.
3. Refrigerate for at least 3 hours. When ready to serve, stir in the Parmesan cheese and enjoy!