Cup of Yum
1. In a large pot cook pasta according to package directions until it is al dente, around 7 minutes.
2. Then, before draining the water add shrimp and asparagus and cook for another 2 minutes.
3. Using a measuring cup scoop out about ⅓ of a cup of the pasta water and set aside for later.
4. Cook the shrimp until pink or in a perfect C shape. If they're straight, they're likely undercooked. If an O shape, they're overcooked.
5. Drain pasta mixture in the sink in a colander with cold water running over top of it to cool the pasta and shrimp down. I usually place a bowl under the colander, after all of the boiling water has gone down the drain and let it fill with cold water. Allow the colander contents to sit in the cold water until cold.
6. Once pasta mixture is cool, drain again in the sink.
7. Next I wipe out the bowl I just had the cold water in and put a few slices of paper towel on the bottom. I dump the contents of the colander inside the bowl, on top of the paper towel. I then use some more paper towel to pat dry the top of the pasta mixture. The goal here is to remove as much water as possible from the pasta before combining it with the dressing. I have also used a clean dish rowel to accomplish this as well.

Dressing

1. In a medium bowl, using a handheld mixer, combine feta or goat cheese, mayonnaise, roasted peppers or peppers, garlic, ¾ teaspoon salt, and ¾ teaspoon pepper and blend until smooth. Add some reserved pasta water to thin the dressing to your desired level. I usually don’t add more than ¼ cup.

Making the Salad

1. Pour dried pasta mixture into a large bowl. Add corn, tomatoes, onions and stir gently until blended.
2. Last, add your dressing and stir gently until coated. Cover and refrigerate until ready to serve.  Enjoy!