Pasta salad with asparagus and roasted garlic dressing

This is a simple pasta salad that gets a lot of flavor from the roasted asparagus and garlic. Roasting the garlic makes it sweet and creamy and turns it into a perfect base for a delicate dressing.

Ingredients (serves 4-6)
- 1 package 500g farfalle (or other type pasta) 
- 1 bunch (400g) asparagus
- 4 garlic cloves, peeled
- 1 red pepper, cut into bite size pieces
- a handful kalamata olives
- 2 teaspoons oregano
- 3 Tablespoons olive oil + more for roasting
- 2-3 Tablespoons white balsamic vinegar
- salt and pepper, to taste

Boil the pasta 'al dente' according to the instructions on the packaging, drain and rinse with cold water, allow to drain completely and place into a large bowl. Trim the asparagus by snapping off the tough ends. Place asparagus, red pepper and garlic on a baking sheet lined with parchment paper, drizzle with olive oil, then roast at 400F until fork tender. Remove garlic and mash it with a pinch of salt until you obtain a nice, creamy texture then mix with the olive oil, white balsamic, oregano and pepper. Cut the asparagus into bite size pieces and add them to the pasta together with the red pepper and the olives. Add the roasted garlic dressing to the pasta and toss gently to combine. Adjust seasonings and enjoy!

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