2 oz. linguini broken in half
1/2 lb. cut asparagus
9 cherry tomatoes
2 tbsp. chopped red or white poppy seed or cole slaw salad dressing
2 tbsp. Dijon style mustard
1/4 tsp. salt
1/4 tsp. ground pepper

Cook linguini in boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more. Drain, rinse with cold water. Drain well. Turn in bowl, add tomatoes and onion. In a small bowl combine dressing, mustard, salt and pepper. Cover and chill for 2 hours or overnight. Serves 4 to 6.