Pasta, Asparagus & Marinated Tomato Salad - cooking recipe

Ingredients

200 g dried pasta shapes (such as gnocchi or shells)
250 g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil or 1 tablespoon sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 bunches thin asparagus, woody ends trimmed

Preparation

Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.