Preheat oven to 425°F. Wash hands with soap and water. Wash asparagus and trim off tough ends. Toss asparagus with olive oil, garlic, and pepper. Roast for 8-12 minutes or until tender. Once cooled, cut into one-inch bite-size pieces. Set aside.  

Boil pasta until tender or as directed on the box. Drain and rinse pasta with cool water.  

Place tomatoes in a microwave-safe bowl, cover with water, and heat for 1-2 minutes until rehydrated.  

Combine pasta, asparagus, pesto, tomatoes, and feta cheese in a bowl. Serve warm or cold. 

Yield: 9 Servings 

Store in an airtight container and refrigerate for up to five days.