Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2            bunches  asparagus -- cut into 1"
                        -- sections
  1               pint  cherry tomatoes -- quartered
  16            ounces  pasta -- wagon wheel
     1/2           cup  red wine vinegar
     1/2        medium  onion -- chopped
  2             cloves  garlic -- crushed
  4        tablespoons  olive oil
  3        tablespoons  dijon mustard
  1           teaspoon  dried basil
  1           teaspoon  dried parsley
                        black pepper
                        salt -- (optional)
                        parmesan cheese -- (optional)

Preparation:

Cook pasta according to instructions. Add asparagus for the last 2 1/2 minutes of boiling (not longer than this or it will be too soft). Drain and rinse with cold water. Add tomatoes and onions. Chill. Combine the remaining ingredients, and pour over salad when ready to serve. Add salt and freshly ground black pepper to taste. [Sprinkle parmesan cheese on top.] Yumm! this served 10 at dinner with leftovers, (but it was not the main dish). I can also imagine it with small cubes of mozzarella cheese instead of (or in addtion to) parmesan, or with dill instead of basil.

Nutritional Information:

2316 Calories (kcal); 64g Total Fat; (24% calories from fat); 65g Protein; 372g Carbohydrate; 0mg Cholesterol; 629mg Sodium