Serves 8

To make this more substantial, add diced grilled chicken, sauteed portobello mushrooms, chopped sun-dried tomatoes, or pitted black olives. The asparagus spears are cooked in the same water with the bow-ties.

===Ingredients===
  * 1  pint cherry or grape tomatoes, halved
  * 1  bunch scallions, thinly sliced
  * 1/4    cup chopped fresh mint
  * 1/4    cup olive oil
  * 1      tablespoon balsamic vinegar
  * 1      teaspoon salt, and more for the pasta water
  * 3/4    teaspoon pepper
  * 1      pound bow-tie pasta
  * 1      pound asparagus, ends snapped off, stalks peeled if thick, and cut in 2-inch pieces
  * 1/2    pound imported feta, crumbled (to make 1 1/2 cups)

===Technique===
  - In a large bowl, combine the tomatoes, scallions, 2 tablespoons of the mint, the oil, vinegar, salt, and pepper. Set aside for at least 10 minutes or for up to 1 hour.
  - Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, for 8 minutes (or 2 minutes less than the suggested time on the package).
  - Without draining the pasta, add the asparagus and continue cooking for 2 minutes or until the spears and the pasta are tender, but not mushy. Tip the mixture into a colander, run it under cold water for a moment, shaking the colander, until the pasta and asparagus cool a bit. Shake the colander to remove the excess moisture.
  - Add the pasta and asparagus mixture with the feta to the tomato mixture. Add the remaining 2 tablespoons of mint and toss well. Before serving, let the salad sit for 15 minutes for the flavors to meld. Or refrigerate for up to 2 hours.

source: Boston Globe, July 2, 2008 Tony Rosenfeld

tags: vegetarian