1/2 lb. penne pasta 4 oz feta cheese 1 c. black olives-sliced or whole 10 stalks asparagus 1/2 tsp oregano 1/4 c. olive oil
Cook pasta until al dente, drain and cover with enough olive oil (about 1/4 c.) to coat. Set aside. Steam asparagus to desired softness, drain and cool. Slice asparagus into 1 to 1 1/2 " pieces. Drain olives. Mix together all ingredients.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.