Asparagus Walnut Salad - cooking recipe

Ingredients

8 ounces corkscrew macaroni
1/2 lb asparagus, cut into 2 inch pieces
4 ounces mozzarella cheese, cut into 1/2 inch cubes
1 medium tomatoes, diced
1/2 lb mushroom, sliced
1 cup walnuts, broken up
1/4 cup olive oil
1/3 cup balsamic vinegar
Italian salad dressing mix (don't use the whole package)

Preparation

Cook the noodles. Drain. Rinse with cold water.
In a saucepan, cook the asparagus in boiling water until just tender.
Drain and rinse with cold water.
Transfer to a bowl with the pasta.
Add the cheese, tomatoes, mushrooms and walnuts. Toss to combine.
In a small bowl, whisk together the olive oil, vinegar and dressing mix.
Pour over salad and toss to coat evenly.
Serve salad chilled or at room temperature.