1 pound dry bow-tie or favorite short pasta

8 spears asparagus

1 can (6 ounces dry weight) small pitted ripe olives, drained well, sliced

1 bunch green onions, washed, ends removed, sliced

1 cucumber, peeled, seeds removed, diced

1 package (10 ounces) grape tomatoes, washed, halved

1 cup shredded Parmesan cheese

Salt and pepper to taste, or favorite all-purpose seasoning

2 tablespoons red wine vinegar

3 tablespoons Dijon mustard

1 to 2 cloves garlic, peeled, pressed

1 small shallot, peeled, minced

1 teaspoon Italian seasoning

1 teaspoon dried basil

1 teaspoon sugar

2/3 to 3/4 cup olive oil

Cook the pasta al dente according to package directions. Drain well and rinse if desired. Spread the pasta out on a baking sheet to dry.

Meanwhile, place the asparagus spears on a microwave-safe plate and microwave 1 minute or until crisp-tender. Remove them from the microwave. When cool, slice the spears on the diagonal into 1/4-inch pieces.

In a large bowl place the pasta, asparagus, olives, green onions, cucumber, grape tomatoes, cheese, salt and pepper. Toss to combine all the ingredients.

To make the vinaigrette, combine the remaining ingredients in a jar with a tight-fitting lid. Shake to incorporate and emulsify the liquid. (Or whisk together all the ingredients except the olive oil. Slowly and in a steady stream, whisk in the olive oil until the dressing is emulsified.) Pour the dressing over the salad and mix thoroughly.

Taste and adjust seasonings as needed. Chill for 30 minutes before serving if desired. Serve as a side dish.