Mediterranean Asparagus and Tomato Salad with Pesto Vinaigrette

1 cup cooked white beans, drained
1 cup cooked farro or wheat berries
1 pound Alpine Fresh* asparagus, cut in 1 1/2-inch lengths, blanched
1 cup Alpine Fresh* grape tomatoes, cut in half
1/4 cup kalamata olives, cut in quarters
PESTO VINAIGRETTE
1 cup fresh basil leaves
1 teaspoon finely minced garlic
2 tablespoons toasted pine nuts or walnuts
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
OPTIONAL PROTEIN
8 ounces canned tuna, in large chunks
1 cup bocconcini (bite-size mozzarella balls), cut in half
6 hard-boiled eggs, sliced

1. Prepare Pesto Vinaigrette: Combine basil, garlic, pine nuts and olive oil in a food processor. Pulse until coarsely pureed. Transfer to a bowl and whisk in vinegar, salt and pepper.
2. Place beans, farro or wheat berries, asparagus, tomatoes and olives in a large bowl. Add vinaigrette to taste.
3. Serve with your choice of protein, dressed with a little of the remaining vinaigrette.

Makes 6 servings.