Dijon Asparagus Salad - cooking recipe

Ingredients

2 oz. linguine, broken in half
1/2 lb. asparagus, cut diagonally into 1 1/2 inch pieces (1 3/4 c.)
9 cherry tomatoes, quartered
2 Tbsp. chopped red or white onion
1/3 c. poppy seed 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

Preparation

In
a
large
saucepan, cook linguine in lightly salted boiling water for 5 minutes.
Add asparagus and cook additional 3 to 4 minutes, until linguine is tender but still slightly firm and asparagus is crisp-tender.\tDrain and rinse with cold water. Drain thoroughly.
Turn into bowl and add tomatoes and onion.
In a small bowl, combine salad dressing, mustard, salt and
pepper. Add
to
pasta
mixture.
Toss
gently
to coat. Cover
and
chill for
2 hours or overnight.
Before serving, gently toss in nuts. Serves 4 to 6.