Ingredients

1 pound fresh asparagus
1/2 lb penne rigate pasta
1/2 cup feta cheese crumbles
1/3 cup extra-virgin olive oil
2 pieces crisp bacon, chopped
6-8 olives, sliced
2 tablespoons balsamic vinegar
Salt & black pepper to taste

Directions

1. Cook pasta til al dente, cool.
2. Bend an asparagus spear until it breaks. Discard lower portion. Use this first spear as a guide for slicing off the lower portions of remaining spears.
3. Cook tips in simmering water for 4 minutes. Remove from water and immerse in ice water for a few minutes. Allow to dry on a towel.
4. Mix oil, vinegar, bacon and olives in bowl. Add salt and pepper to taste.
5. Toss together with pasta and feta, add asparagus and toss lightly.
6. Allow to chill for a few hours before serving. Serves 6.

Ingredients

4 c shredded cabbage
1 c shredded carrot
1 dozen radishes, chopped fine
1/2 cup sugar
1 teaspoon salt
1 tablespoon vinegar
1 cup mayonnaise

Directions

1. Sprinkle shredded cabbage with sugar and salt.
2. Allow to rest for a couple hours, stirring occasionally.
3. Drain excess liquid from bowl.
4. Add other ingredients, toss and serve.
5. Best when chilled overnight.