1 box medium shells 1 bunch asparagus 1 pint cherry tomatoes 1 ball mozzarella 1 ½ tablespoons balsamic vinegar 2 teaspoons white wine vinegar 2 sprigs fresh oregano ½ cup Academia Barilla 100% Italian Extra Virgin Olive Oil salt and pepper to taste
Boil pasta in plenty of salted water for two minutes less than package directions. Drain and place in a large ovenproof baking dish. Toss with 1 tablespoon of olive oil and set aside, stirring every so often to cool more quickly.
Wash cherry tomatoes and cut in wedges or in half, depending on size. Dice the mozzarella. Clean asparagus, cutting off tough ends with a knife, and slice into rounds. Place them in a pot with cold water, bring to a boil and cook for 8 minutes after water starts to boil.
Drain and shock briefly in cold water to stop cooking process. Prepare a sauce by gently emulsifying oil, balsamic vinegar, wine vinegar, salt, pepper and oregano leaves by hand with a whisk or with an electric mixer.
Place shells in a bowl and combine with asparagus, mozzarella and cherry tomatoes. Toss with the sauce and serve.