Servings: 6

8 oz dry penne pasta, cooked 8 oz dry penne pasta, cooked
¼ cup sun dried tomatoes, chopped ¼ cup sun dried tomatoes, chopped
6.5 oz jar marinated artichoke hearts, chopped 6.5 oz jar marinated artichoke hearts, chopped
½ pound asparagus, blanched and cut into 1 inch pieces ½ pound asparagus, blanched and cut into 1 inch pieces
1 clove garlic, minced 1 clove garlic, minced
¼ cup Parmesan cheese, shredded ¼ cup Parmesan cheese, shredded
¼ cup Feta cheese, crumbled ¼ cup Feta cheese, crumbled
⅓ cup kalamata olives ⅓ cup kalamata olives
⅓ cup classic Greek dressing www.thekitchn.com/how-to-make-classic-greek-vinaigrette-2... ⅓ cup classic Greek dressing www.thekitchn.com/how-to-make-classic-greek-vinaigrette-2...

Cook penne pasta according to package directions, drain and rinse with cold water.
Heat a large pot of salted water to boiling. Remove the woody ends of the asparagus and chop into 1 inch pieces, separate the tips. When the water has reached a full boil add cut pieces of asparagus except for tips, cover and cook for about 1½ minutes, add the tips and cook another 30 seconds to a minute until crisp-tender. Drain the asparagus and add to ice bath. Let cool and drain.
Add all ingredients to bowl, stir well and refrigerate.