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Pro Tip #2: This recipe multiplies easily to batch for serving larger crowds or making ahead and storing

Ingredients For the dressing: 1/3 cup red wine vinegar 2 teaspoons freshly squeezed lemon juice 1 1/2 teaspoons minced garlic 1 teaspoon sugar 2 teaspoons dried oregano 1/2 teaspoon crushed red pepper flakes, or more to taste (optional) 1/2 cup extra-virgin olive oil For the salad: 1 pound asparagus 2 1/2 cups uncooked pasta, such as penne or rotini 2/3 cup sliced red onions 1 1/2 cups diced tomatoes 2/3 cup shredded Parmesan cheese, for serving Instructions Make the dressing: In a medium bowl, whisk together all of the ingredients until combined

wearing a tan fitted cap-sleeved dress with a thin burnt-orange belt from British designer Roland Mouret

We LOVE the twisted halter neckline, especially paired with the sultry open back