1-Start: First, bring a large pot of salted water to a boil and cook 1 pound of pasta according to package directions until it’s al dente. Once done, drain and rinse it under cold water to keep it from sticking and to cool it down quickly that way, the cheese won’t melt when you mix it in.

2-Cooking asparagus: Next, heat olive oil in a skillet over medium heat and add 1 pound of asparagus with woody stems removed and cut into thirds, along with a pinch of salt and pepper. Cook it by tossing often until it’s bright green and slightly softened, then take it off the heat. In a large bowl, combine the cooked pasta, asparagus, 1 pint of quartered tomatoes, 4 thinly sliced green onions, and 8 ounces of cubed white cheddar or fontina cheese for a colorful mix.

3-Prepare dressing: Now, whip up the dressing by whisking together ¼ cup vinegar, 2 tablespoons honey, 2 tablespoons mustard, 2 cloves of finely minced or pressed garlic, and kosher salt and pepper to taste. Slowly stream in ½ cup olive oil while whisking to make it smooth and emulsified. Pour this over your salad mixture and toss everything well, then stir in ¼ cup chopped fresh herbs like basil and parsley. The salad is ready to serve right away or can chill for 2 to 3 days just add herbs fresh if you’re prepping ahead.