Tomato Pasta Salad

Ingredients
1/2 cup oil-packed sun dried tomatoes, drained
1-2 cloves garlic, crushed
1 tablespoon balsamic vinegar
2 tablespoons oil, from sun-dried tomatoes
1/2 cup olive oil
1 lb bow-tie pasta
1 bunch of fresh asparagus (sometimes I will substitute zucchini if asparagus is out of season or add some extra greens in there)
8 oz cherry tomatoes
8 oz yellow pear tomatoes
1/3 cup chopped flat-leaf parsley
salt and pepper
fresh basil leaves, to garnish

Combine sun-dried tomatoes, garlic and oils in food processor.  Process until all ingredients are combined.  Cook pasta in a large pan of boiling, salted water until just tender.  Plunge the asparagus spears into a bowl of boiling water for 2 minutes until vibrant green.  Drain and then plunge asparagus in cold water.  Cut into 1 inch pieces.  Cut cherry tomatoes and pear tomatoes in half, lengthwise.  Assemble salad while the pasta is still warm: combine the pasta, tomatoes, asparagus and parsley in a large serving bowl; mix in tomato dressing.  Add salt and pepper, to taste.  Garnish with basil leaves and enjoy!

*For a gluten-free option, use corn pasta instead of wheat pasta.  Can be found at Trader Joe's or Whole Foods.