Cook pasta according to directions. Drain.
Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.
If using this recipe for a dairy menu, add 1 cup of your favorite shredded cheese and toss along with the other ingredients. Or you could try adding grilled chicken or salmon before serving.
Courtesy Betty the Caterer