Summer Pasta Salad...make a vinaigrette with red wine vinegar and EVOO. Add some minced shallot, salt, and pepper. In a large bowl, mix assorted olives, grape tomatoes, capers, marinated artichoke hearts, tender-crisp steamed asparagus, thinly sliced fresh basil, and some small cubes of aged provolone cheese. Allow to marinate in the vinaigrette while you cook the pasta. Cook some small pasta shells (or your choice of shapes) to just al dente; strain and mix immediately with the marinated ingredients in the bowl. Adjust the salt and pepper to taste. Allow the pasta salad to sit at room temp for at least a half-hour for the flavors to meld. Garnish with more fresh basil to taste before serving. Delicious! You can do this! Enjoy with a chilled crisp Rosé or other light wine of your choice.