Warm Pasta Salad with Asparagus and Grape Tomatoes

I saw this recipe from Paula Dean and when I went shopping, I forgot to get the mushrooms. Scrounging through the fridge and pantry, I came up with this. It was so good that I think I’m going to have it for breakfast.

1 box whole wheat pasta (penne, rotelli, fusilli)
1 large bunches of asparagus, trimmed, washed and cut into 1.5 in. pieces
1 pint grape tomatoes, cleaned and halved
1/4 c. Extra Virgin Olive Oil
1/8 c. White Balsamic Vinegar
1 can Garbanzo Beans (chick peas) drained and rinsed
1 (about 8 oz.) container of Feta cheese
Salt and Pepper to taste

Put water up for pasta and prep vegetables.  Put tomatoes and chick peas in bowl.  About 30 seconds before the pasta is done, drop asparagus in water.  Drain pasta and asparagus and allow to cool for about 2 minutes. Add to tomatoes and chick peas. Add olive oil, vinegar and feta.  Toss till combined. Serve while still warm. 

This is the best “impromptu” meal in a long time and the leftovers are calling to me from the fridge.