Tuscan Harvest Pasta Salad

In a small bowl or jar, whisk together the Tuscan Harvest seasoning, olive oil, and red wine vinegar. Let it sit for 10–15 minutes.

Bring a large pot of salted water to a boil. Cook the farfalle until al dente, then drain and rinse briefly with cool water to stop the cooking. Shake off excess water well.

Blanch the asparagus in boiling water for 1–2 minutes until just tender, then transfer to ice water. Drain thoroughly.

In a large bowl, combine pasta, tomatoes, asparagus, bell peppers, red onion, and mozzarella.

Pour the dressing over the salad and toss gently until everything is well coated.

Add fresh herbs. Season with salt and pepper to taste. Let the salad sit for at least 15 minutes before serving.