3 c. (9 oz.) uncooked rotini pasta
3/4 c. chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 c.)
1 lb. asparagus, cut into 2-inch pieces (2 c.)
freshly cracked pepper (if desired)

Cook pasta as directed on package, adding asparagus for the last 2 minutes; drain. Rinse with cold water and drain again.

Make Dijon Vinaigrette. Toss pasta, asparagus, bell pepper, tomatoes and vinaigrette in large bowl. Cover and refrigerate at least 30 minutes to blend flavors (but no longer than 24 hours). Serve salad with pepper.

Makes 4 servings.

Dijon Vinaigrette:

1/4 c. garlic flavored vegetable oil
1/2 tsp. salt
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard

Shake all ingredients in tightly covered container.