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

Cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more or until linguine is tender but slightly firm and asparagus is crisp-tender. Drain and rinse with cold water. Drain well. Turn into a bowl. Add tomatoes and onion.

In a small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture; toss gently. Cover and chill for 2 hours or overnight. Before serving toss with pine nuts. Makes 4 to 6 servings.