Hotel's farfelle was fabulous

I recently attended a wedding reception at the Crown Plaza Hotel in Foster City. For the vegetarian dish, it served a Mediterranean farfalle pasta with sun-dried tomatoes, kalamata olives, basil, mushrooms, baby spinach and halved cherry tomatoes. It was topped with asparagus spears.

It was very flavorful, so I assume the olive oil topping was more than just olive oil.

I have searched for this recipe or one similar without luck. Any help would be greatly appreciated.

— Lee Slape, Sacramento

Watson is a Sacramento home economist who has been a nutrition consultant and cooking instructor for nearly 20 years. She is a member of the American Association of Family and Consumer Science. Write: Teri Watson, Taste, The Sacramento Bee, P.O. Box 15779, Sacramento 95852. Fax: 916-556-5625. E-mail: twatson@sacbee.com. Include your full name, phone number and city.