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Ingredients

• 1 small shallot or 1/2 large shallot, finely chopped
• 1/3 cup extra-virgin olive oil, eyeball it
• 1 pound asparagus, thin spears
• 2 endive, cored and thinly sliced
• 1/2 small red bell pepper, chopped
• 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
• 1/2 cup frozen green peas
• 1/4 cup chopped fla- leaf parsley, a couple of handfuls
• 3 tablespoons white wine vinegar
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Asparagus Pasta Salad Recipe From Rachael Ray.

Food Network