Ingredients

The following ingredients have 8 Servings
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 teaspoons honey
  • 2 teaspoons lemon juice
  • 2 tablespoons freshly grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • pinch of cracked red pepper flakes
  • 3 cups uncooked short pasta (, such as Farfalle, Rotini, Radiatore, or Chiocciole )
  • 1 pound asparagus (, tough ends removed, then cut into 1-inch pieces)
  • 1 1/2 cups cherry tomatoes (, sliced in half)
  • 1 1/2 cups small cubed summer sausage
  • 1/4 cup pine nuts (, lightly toasted)
  • 2 scallions (, diced)
  • 1/2 cup freshly grated Parmesan cheese

Instruction

  • To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary.
  • Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 3 minutes before done, add the asparagus to simmering water and continue cooking. Drain the pasta and asparagus and run under cold water.
  • Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, summer sausage, pine nuts, scallions, and Parmesan.
  • Pour the dressing over the mixture and gently toss to combine and fully coat.
  • Enjoy right away at room temperature or refrigerate for a couple hours to meld the flavors.
  • Serve with extra Parmesan, if desired.