2 oz. linguine, broken in half
1/2 lb. asparagus, cut diagonally into 1 1/2 inch pieces (1 3/4 c.)
9 cherry tomatoes, quartered
2 tbsp. chopped red or white onion
1/3 c. poppy seed or cole slaw salad dressing
2 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c. toasted pine nuts or slivered almonds

In large saucepan cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more. Drain and rinse with cold water. Turn into a bowl. Add tomatoes and onions.

In small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture. Toss gently to coat. Cover and chill 2 hours. Before serving, toss with pine nuts.