Cold Linguine and Asparagus Salad
8 oz. linguine, broken in 1/2
1/2 - 1 lb asparagus, cut diagonally into 1 1/2 inch pieces
18 cherry tomatoes, quartered
4 tbsp. chopped red onion
2/3 c. poppy seed salad dressing (or enough to coat the pasta)
3 tbsp. Dijon style mustard (or to taste)
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. toasted pine nuts
In a large saucepan, cook linguine in boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes. Drain and rinse with cold water. Place in a bowl. Add tomatoes and onion.
In a small bowl, combine salad dressing, mustard, salt, and pepper. Add to bowl. Toss gently to coat. Add additional salt, dressing, mustard or pepper, to taste. Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts.