1 lb asparagus, cooked and chilled
8 oz rigatoni pasta, cooked, drained, oiled and chilled
1/2 each yellow and red bell pepper, cut into cubes
4 oz can sliced black olives, cut into quarters
1/4 cup each fresh parsley and chives, chopped
1/2 cup shredded Parmesan cheese
1/2 to 3/4 cup Italian dressing of your choice
Cut the asparagus diagonally into 1-2 inch pieces. Toss the asparagus, pasta, peppers, olives, parsley and chives. Add the Parmesan cheese and the dressing, toss cover and chill an hour or so before serving.