Ingredients
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1 bunch asparagus
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1 (16 oz) box cavatappi pasta
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1/4 cup fresh dill
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2 oz deli ham
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3 large hard-boiled eggs
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1/2 cup red wine vinaigrette
Steps
1
Heat a large pot of salted water to boiling on high. Trim the bottom inch of the asparagus and slice stalks into 1-inch pieces on an angle. Cook the pasta according to package directions. Three minutes before pasta is done cooking, add asparagus to the boiling water. Drain well and pat dry with paper towels.
2
Meanwhile, finely chop the dill and ham. Peel the eggs.
3
In a large bowl, toss pasta mixture with the vinaigrette. Let pasta cool slightly. When pasta is no longer hot, add dill and ham. Toss until well combined. Using the large holes on a box grater, gently grate the eggs over the pasta and fold until combined. Serve immediately or refrigerate up to 1 day.
