Cold Linguine and Asparagus Salad

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.