Fusilloni Pasta Salad with Asparagus
1 package Tantillo Artisanal Fusilloni Pasta
1/2 lb asparagus stalks, grilled
2 roma tomatoes, chopped
2 oz Tantillo California Extra Virgin Olive Oil
1 lemon, juiced
1 bunch curly parsley, chopped
Sea salt and pepper to taste
Cook pasta according to directions on packet, run under cool water to allow it to cool.
Grilled asparagus with 1 oz of Tantillo California Extra Virgin Olive Oil.
Cut grilled asparagus into bite size pieces and set aside.
Mix all ingredients together in a large bowl, adjust seasonings as needed.
Let sit for about 15 minutes and serve cold. Buon Appetito!