Penne and Asparagus Salad

By jkenb

Ingredients

• 16 ounces dried penne pasta (about 5 cups)
• 1 pound asparagus, trimmed and cut into 1-1/2-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

Preparation

Step 1

1. 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.
2. 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.