Ingredients:
500 g dried penne pasta
6 litres tap water
¼ cup coarse sea salt
1 cup kalamata olives (pitted)
2 bunches green asparagus (blanched and cut into 2” pcs)
2 cups tomato sauce
5 pieces roma tomato (peeled/seeded/chopped)
½ cup parmesan cheese (grated fine)
1/3 cup olive oil
1/3 cup red wine vinegar
½ cup flat leaf parsley (rough chopped)
To taste salt
To taste pepper

Method:

· Bring the 6 litres of water and ¼ cup of coarse salt to a boil and add pasta. Stir frequently and cook for 10 – 14 minutes until al dente.  Remove from water. Spread on a large sheet tray and toss with the 1/3 cup of olive oil to coat pasta.
· In a large bowl toss the cooled pasta, pitted olives, blanched and cut asparagus chopped roma tomatoes, tomato sauce and parmesan cheese together and mix well to coat.
· Now season and finish to taste adding the salt, pepper, red wine vinegar and parsley a little at a time until the salad is fully seasoned.  You may not need all of the listed amounts or you may need a bit more.