Ingredients

• 8  oz. dried campanelle or other medium-size pasta
• 1  lb. fresh asparagus spears, bias-sliced into 1-inch pieces
• 1/2  cup thinly sliced green onions (about 4)
• 1/3  cup chopped fresh mint
• 1/3  cup crumbled feta cheese
• 3  large navel, Cara Cara, and/or blood oranges
• 2  Tbsp. olive oil
• 1  Tbsp. white wine vinegar or cider vinegar
• 1/2  tsp. salt
• 1/4  tsp. ground black pepper

Directions

1. Cook pasta according to package directions. adding asparagus the last two minutes of cooking. Drain; rinse with cold water. Drain; transfer pasta and asparagus to large serving bowl.

2. Add green onions, mint, and feta cheese to pasta mixture. Using a serrated knife, remove peel and white pith from two of the oranges. Halve oranges lengthwise, then slice crosswise. Add to pasta mixture.

3. For dressing, from the remaining orange finely shred 2 teaspoons peel. In a screw-top jar squeeze 2 tablespoons orange juice. Add orange peel, olive oil, vinegar, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss to combine. Cover and refrigerate for 1 hour or overnight. Toss before serving. Makes 10 to 12 servings.