Ingredients
2 cups uncooked penne pasta1 pound fresh asparagus, trimmed and cut into 1-inch pieces6 tablespoons olive oil1/4 cup red wine vinegar2 tablespoons minced fresh parsley4-1/2 teaspoons lemon juice2 teaspoons Beau Monde seasoning1/2 teaspoon dill weed1/2 teaspoon grated lemon zest
Preparation
Cook pasta according to package directions, adding asparagus during the last 6 minutes; drain and rinse in cold water. Transfer to a large serving bowl.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Serve or refrigerate.
