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

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

Combine salad dressing, mustard, salt and pepper. Add to pasta mixture. Toss gently to coat, cover and chill 2 hours or overnight. Before serving, toss gently with nuts. Makes 4 servings.