Mediterranean Pasta Salad

Cook the pasta according to package directions, drain and set aside in a large serving bowl to cool completely.

Meanwhile, fill a large bowl with ice water and set aside.

Bring a medium sauce pan filled with water to a boil. Blanch the asparagus by cooking it for about a minute then immediately transferring the asparagus stalks to the ice water so it maintains its bright green color and the cooking process stops. Once the asparagus is cool, cut each of the stalks in half (or thirds depending on their size). Set aside.

In a small bowl, add the chopped basil, olive oil, lemon juice, salt, pepper and garlic. Whisk to combine.

Pour the dressing over the thoroughly cooled pasta. Add the blanched asparagus, halved tomatoes, whole olives, sliced onions and Feta cheese and toss to combine.