2 oz. linguine or spaghetti
1/2 lb. fresh asparagus, cut into 1 inch pieces
9 cherry tomatoes, quartered
1/3 c. cold slaw dressing
2 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Cook linguini in lightly salted boiling water for 5 minutes, add asparagus and cook 3 to 4 minutes more. Drain and rinse with cold water. Drain well. Turn into bowl. Add tomatoes. In small bowl combine slaw dressing, mustard, salt and pepper. Add pasta and toss. Chill and serve.