Asparagus Pasta Salad -- Vegetarian

The original of this recipe comes from the 2009 cookbook, Taste of Home Best Church Supper Recipes, but I've tweaked it to make it vegetarian. Preparation time includes neither the time needed for the asparagus to cool nor for the time for the finished salad to chill.

• Ready In: 22 mins
• Serves: 8

Ingredients

• 1  lb fresh asparagus, cut into 2-inch pieces, tops separated from stems
• 1 (16 ounce) package tri-colored pasta, cooked & drained
• 1  medium sweet potato, peeled, cooked, diced
• 2  medium tomatoes, seeded & diced
• 1⁄2 cup ripe olives, sliced
• 1 1⁄2 cups  Kraft light zesty italian dressing
• 1 1⁄2 teaspoons dill weed

Directions

1. Put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. Drain & cool.
2. In a large bowl, combine asparagus & the remaining ingredients, tossing to coat.
3. Cover & refrigerate 3 to 4 hours or overnight.