Antipasto Salad - cooking recipe

Ingredients

bow tie pasta (1/2 c.), unprepared
1/4 lb. Stella Fontina cheese, cut in 1/4-inch cubes
1/2 clove garlic, pressed
1 can white asparagus
1 can hearts of palm
1 can or jar artichoke hearts (approximately 4 to 5 hearts)
1/8 c. balsamic vinegar
1/2 c. olive oil
dash of parsley
dash of oregano
dash of basil

Preparation

Prepare bow tie pasta; rinse and drain.
Let cook and set aside.
Rinse and drain asparagus, then cut into 1/2-inch sections.
Set aside.
Rinse and drain hearts of palm.
Cut into slices about 1/4-inch thick.
Set aside.
Rinse and drain artichoke hearts and section like a pie into 6 or 8 sections.
Set aside.
Cube cheese and set aside.
Combine vegetables, cheese and pasta in bowl.
Mix oil and vinegar and spices to taste.
Sprinkle over salad.
Toss lightly.
Enjoy!