Asparagus Pasta Salad -- Vegetarian - cooking recipe

Ingredients

1 lb fresh asparagus, cut into 2-inch pieces, tops separated from stems
1 (16 ounce) package tri-colored pasta, cooked & drained
1 medium sweet potato, peeled, cooked, diced
2 medium tomatoes, seeded & diced
1/2 cup ripe olives, sliced
1 1/2 cups Kraft light zesty italian dressing
1 1/2 teaspoons dill weed

Preparation

Put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. Drain & cool.
In a large bowl, combine asparagus & the remaining ingredients, tossing to coat.
Cover & refrigerate 3 to 4 hours or overnight.