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.