Ready-to-run pasta salad

Make this ahead of time, so it is ready when you are!

Pasta salad ready to eat!

You need:

• 1 bunch of asparagus
• 1 box of pasta, we used whole wheat spirals
• 1 bunch of kale, ends trimmed off and chopped into ribbons
• 1 handful of baby carrots, sliced
• 1 bunch of scallions, sliced, including any greens that are not wilted

Optional toppings:

• 3 diced hard boiled eggs
• 1 diced tomato 
• 1 handful of sliced kalamata olives
• cubes or slices of cheese
• diced "honey deer" or other summer sausage treats

Hard boiled eggs, olives, smoked gouda cheese, honey deer sausage, tomatoes

1. Boil a large pot of water
2. Trim a bunch of asparagus, then cut into 2 - 4 inch pieces, separating the tips.
3. Cook the asparagus bottoms in boiling water for 2 minutes, add the tips and cook for another minute.
4. Remove the asparagus using a slotted spoon & place asparagus in a bowl of ice water to cool.
5. If needed, add more water to the pot and reheat to boiling
6. Add a teaspoon of salt
7. Add a box of pasta and cook for 4 minutes
8. To the pasta, add chopped carrots and kale, bring back to a boil and cook another 5 minutes.
9. Drain the pasta and veggies in a colander. Dump the asparagus, cold water and all, over the pasta and veggies and drain.
10. Combine the pasta and veggies with the dressing in the same pot or a large bowl.
11. Add the chopped scallions, stir to coat and refrigerate.
12. When ready to serve, add chopped olives, tomatoes and hard boiled egg. 

Pasta salad ready to serve

Dressing, about a cup:

Combine and whisk:

• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1/8 teaspoon salt
• 2 - 3 large spoonfuls of Dijon mustard
• honey to taste, squeeze the bear for about 10 seconds!