Spring Pasta Salad – Fustini's Oils & Vinegars

Ingredients

• 1 pound pasta, cooked, shortcut pasta works best
• kosher salt and pepper
• 1 pound asparagus, woody stems removed and cut into thirds
• 1-pint cherry tomatoes, quartered
• 4 green onions, thinly sliced
• 8 ounces white cheddar or fontina cheese, cubed
• ¼ cup chopped fresh herbs, like basil and parsley
• ¼ cup Fustini's Iron Fish Honey vinegar
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 2 garlic cloves, finely minced or pressed
• 1/2 cup Fustini's Herbs de Provence olive oil