Penne and Asparagus Salad

By á-3974

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Ingredients

• 1/2 1/2
• inch lengths 1 cup halved pitted Kalamata olives 1 cup chopped red sweet pepper (1 large) 6 ounces copocollo or prosciutto, thinly sliced and coarsely chopped 6 ounces Fontina cheese, cut into 1/4
• inch cubes 4 ounces sharp cheddar cheese, cut into 1/4
• inch cubes 4 ounces Gouda cheese, cut into 1/4
• inch cubes 1/2 cup coarsely chopped fresh basil 1 1/2 cups creamy garlic dressing or creamy Italian Dressing

Details

Servings 20
Preparation time 30mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

In a large pot cook pasta according to package directions until tender but still firm to the bite. Add asparagus to pot for the last 2 minutes of cooking. Drain pasta and asparagus. Rinse well in cold water; drain again. Transfer pasta and asparagus to a very large bowl.

Add olives, red pepper, copocollo, Fontina, cheddar, Gouda, and basil to pasta mixture. Toss gently to combine. Stir in dressing; mix well. Cover and chill for 2 to 24 hours before serving.

In a large pot cook pasta according to package directions until tender but still firm to the bite. Add asparagus to pot for the last 2 minutes of cooking. Drain pasta and asparagus. Rinse well in cold water; drain again. Transfer pasta and asparagus to a very large bowl.

Add olives, red pepper, copocollo, Fontina, cheddar, Gouda, and basil to pasta mixture. Toss gently to combine. Stir in dressing; mix well. Cover and chill for 2 to 24 hours before serving.