Ingredients:
- 1 lb. penne pasta
- To taste kosher salt and pepper
- 1 lb. asparagus, woody stems removed and cut into thirds
- 1 pint cherry tomatoes, quartered
- 4 green onions, thinly sliced
- 8 oz. white cheddar or fontina cheese, cubed
- ¼ cup chopped fresh herbs, like basil and parsley
Ingredients for Honey Mustard Dressing:
- ¼ cup apple cider vinegar
- 2 Tbsp. honey
- 2 Tbsp. dijon mustard
- 2 garlic cloves, finely minced or pressed
- To taste kosher salt and pepper
- 1/2 cup extra virgin olive oil
Directions:
- Bring a pot of salted water to a boil and cook the pasta according to package directions.
- Heat olive oil in a skillet over medium heat. Add asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened, and then turn off the heat.
- In a large bowl, combine cooked pasta, asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste and add another pinch of salt and pepper if necessary. Stir in the fresh herbs.
