| 1 box | BARILLA Medium Shells |
| 1/3 cup plus 1 tablespoon | extra virgin olive oil, divided |
| 4 tablespoons | lemon juice |
| 2 cloves | garlic |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 pound | bay scallops |
| 1/2 pound | medium shrimp, cut into 1-inch pieces |
| 3 cups (1 bunch) | asparagus, cut into 1-inch pieces |
| 1 pint | grape tomatoes, cut in halves |
| 2 tablespoons | Italian parsley, chopped |
| 2 teaspoons | fresh tarragon, chopped |
BRING a large pot of water to boil. Cook pasta 1 minute under recommended cooking time. Drain and spread on a baking sheet to cool. Toss with 1 tablespoon olive oil.
COMBINE lemon juice, garlic, salt and pepper in a small bowl. Gradually add remaining olive oil. Mix well and set aside.
HEAT 1 tablespoon olive oil in a medium skillet. Add asparagus and saute for 2 minutes.
ADD seafood to skillet and saute for 5 minutes or until cooked through. Transfer to a large bowl to cool.
ADD pasta, tomatoes, and herbs to cooled seafood mixture. Mix well.
ADD vinaigrette dressing. Mix well and refrigerate 1 hour before serving.