"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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.
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