Cook rotini al dente according to package directions, drain and set aside.
Blanch asparagus until slightly tender, about 2 to 3 minutes, give immediate ice bath, drain and lay out on a towel to remove excess moisture. Whisk together the lemon juice, olive oil, dill, mustard and garlic in a small bowl and season with salt and pepper. Toss asparagus, tomatoes and pasta in a large bowl, add Parmesan and dressing, gently toss to coat, cover and refrigerate for at least one hour to let flavors meld.
By Deeli from Richland, WA
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