makes 16-18 servings
For the dressing:
2/3 cup olive oil
1/2 cup red wine vinegar
1 tablespoon pure maple syrup
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
For the asparagus and zucchini:
3 tablespoons olive oil
1 pound asparagus, ends removed
4 small zucchini, ends removed, halved lengthwise and sliced
4 garlic cloves, minced
24 ounces (1 1/2 boxes) fusilli pasta, cooked (Note, if you prefer a higher veg:pasta ratio, use just one 16 ounce box of pasta)
2 pints grape or cherry tomatoes, quartered or halved, depending on size
1 8-ounce can sliced black olives
8 ounces crumbled feta cheese
1. In a medium bowl, whisk together the olive oil, red wine vinegar, and maple syrup until well-combined. Stir in the chopped basil, chopped oregano, salt, and pepper. Set aside.
2. Heat the olive oil in large skillet over medium-high heat. Add the asparagus and zucchini and cook until just softened, 2-3 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Remove from the heat.
3. Add the cooked pasta to a large serving bowl. Add the asparagus mixture, tomatoes, sliced olives, and feta and gently stir to combine. Then pour the dressing over the pasta mixture and toss to coat. Refrigerate the salad for at least 30 minutes. Toss once more and season with additional salt and pepper to taste just before serving.