By Vicki Chynoweth

For the Mirror

Ingredients:

Salad

2 cups dry Foglie Di Cartsiofo, artichoke pasta (Ancient Trees)

1 1/2 – 2 cups asparagus cut into 1inch pieces (Bautista Farms)

2 tbsp extra virgin olive oil (Ancient Trees)

1 small new onion thinly sliced 1/2 cup (Bautista Farms)

6 mushrooms cut in pie shape 1 cup

10 cherry tomatoes cut in half

8 oz thinly sliced dry salami

6.5 oz. marinated artichoke hearts

1/4 cup kalamata olives (Ancient Trees) up to 1/2 cup

1/4 cup green olives (Ancient Trees) up to 1/2 cup

4 oz or 1/2 cup fresh mozzarella pearls

Dressing

1 tbsp minced garlic

1/2 tsp ground mustard

3 tbsp red wine vinegar

1/4 cup extra virgin olive oil (Ancient Trees)

Pepper to taste

Directions:

1. In a large pot, add 6 cups water. Bring to a boil. Gently add dry pasta and cook for 8 – 10 minutes. The last three minutes of cooking pasta, add cut asparagus to pasta and water. Drain off water. Return pasta back to dry pan. Add 2 tablespoons of olive oil and gently toss to coat pasta and asparagus. Set aside to cool.

2. Cut mushrooms 6 to 8 wedges for each mushroom from topside down to stem. Cut tomatoes in half. Cut thinly sliced salami into strips.

3. Once pasta has cooled slightly, add mushrooms, sliced onion, tomatoes and all other ingredients for the salad. Gently toss to blend.

4. Make dressing by combining all ingredients, garlic, ground mustard, red wine vinegar, extra virgin olive oil and pepper to taste. Gently toss until well combined. Dressing can be made a head of time.

5. Place salad in refrigerator 2 hours before serving. Serves 4 main dish, 8 cups

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”