Creamy Pesto Pasta Salad with Olives & Asparagus - DeLallo

Ingredients

• 1 (16-ounce) package DeLallo Cavatappi
• 1 pound asparagus, blanched and cut into ½” pieces
• 1 pint cherry tomatoes, halved
• 1 yellow bell pepper, diced
• 1 English cucumber, cut into half-moon pieces
• 1 (5.3-ounce) jar DeLallo Pitted Jumbo Calamata Olives, drained and halved
• 1 (5.3-ounce) jar DeLallo Castelvetrano Olives, drained and halved
• 1 (4.3-ounce) jar DeLallo Sweet & Tangy Pepper Drops
• Salt and pepper to taste
• 1 cup mayonnaise
• ½ cup DeLallo Squeeze Basil Pesto Topping
• 1 tablespoon DeLallo Golden Balsamic Vinegar
• 1 teaspoon salt
• ½ teaspoon pepper