2 oz. linguine, broken in 1/2
1/2 asparagus, cut diagonally into 1 1/2 inch pieces
9 cherry tomatoes, quartered
2 tbsp. chopped red onion
1/3 c. poppy seed salad dressing
2 tbsp. Dijon style mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. almonds

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. Turn into a bowl. Add tomatoes and onion. In a small bowl, combine salad dressing, mustard, salt, and pepper. Add to paste mixture. Toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, toss gently with almonds.