Pasta Salad

Salad
1 bunch - Asparagus (cut into little 1 inch peices) 
1 QT - heirloom cherry tomatoes (Cut in half) 
1Qt - uncooked pasta (I would suggest Cavatappi noodles)
Dressing: 
- Grilled Lemon Juice (cut 3 lemons in half and grill untill grill marks accur.) 
- Roughly chop 1 bunch of parsley 
- 3 T of Rice Wine Vinigar
- 1 C of Conola oil (you might not need it all) 
Instructions

- heat a pot of water and salt on the stove until a heavy boil. 
- put pasta in pot and let them cook until al dente. ((of food, typically pasta) cooked so as to be still firm when bitten.)
- Roast the Asparagus and Tomatoes in Olive oil, Salt, and Pepper. In an Oven preheated to 350 degrees. Roast for about 10 minutes then Check for tenderness. 
- Once everything is done place in the fridge to cool off. 
-While cooling make the dressing by placing the vinigar, parsley, grilled lemon juice in a blender and slowly add oil until everything is blended together. 
- Once everything is cool mix together with the dressing, plate, and serve. (Don't forget to taste to make sure the seasoning is good) 
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