Chop Asparagus or Green Beans and set aside. Cook pasta as per package instructions except undercook by 2-3 minutes or until pasta is al dente, cooked but firm.
Transfer cooked pasta to a large salad bowl. Add asparagus or green beans to pasta water and cook until it starts to boil. Remove immediately with a slotted spoon to the bowl with the pasta.
Add tomatoes, olives, cheese, parsley, olive oil, Adams Oregano, Adams Garlic powder, red pepper flakes, salt and pepper to the pasta bowl. Stir gently to combine.
It's best to let the pasta salad refrigerate for 45 minutes to allow the flavors to blend with each other. However if you prefer you can serve it warm immediately.