Dijon Asparagus Salad



2 ounces linguine, broken in half
1/2 pound asparagus, cut diagonally into 1 1/2" pieces (1 3/4 cups)
9 cherry tomatoes, quartered
2 tablespoons chopped red or white onion
1/3 cup poppy seed salad dressing or coleslaw dressing
2 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup toasted pine nuts

1   In a large saucepan cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more or till linguine is tender but still slightly firm and asparagusis crisp-tender. Drain and rinse with cold water. Drain well. Put into a bowl with tomatoes and onion.
2   In a small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture, toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts.

Yield: 4-6 servings

Credit: Scott D. Kingery