My Favorite Pasta Salad

Ingredients

1 x 8 oz chickpea pasta box, I used
1 pint cherry tomatoes
or grape
* 1 bunch (1 lb) asparagus
olive oil
¼ cup red onion thinly sliced, chopped
3 oz feta
⅛ cup basil chopped
salt to taste
pepper
2 Tbsp olive
1 juice of lemon large

• ⅛ cup basil chopped
• salt
• to taste
• pepper
• 2 Tbsp olive
• 1 juice of lemon
• large
• 1 tsp dried oregano
• ¼ tsp crushed red pepper
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper

Instructions

Step 1
Preheat oven to 400 F. Trim off the woody ends of asparagus spears, and add to a baking sheet along with tomatoes. Drizzle with olive oil, season with salt and pepper, and bake for about 20 minutes until tomatoes begin to burst and asparagus begin to soften and just slightly char on the ends.
E Oven Preheat, 400°F
Step 2
Prepare pasta according to package (if using chickpea pasta, be sure to rinse so it doesn’t fall apart). Prepare dressing ingredients by mixing together in a small bowl. Taste, and add more salt and pepper if needed.
Step 3
When asparagus is ready, chop into smaller pieces.
Add cooled pasta to a bowl along with asparagus, tomatoes, red onion, feta, and basil. Toss in the dressing, taste, and season with salt and pepper if needed.