Pasta, Asparagus & Marinated Tomato Salad

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 sunflower oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 2 bunches thin asparagus, woody ends trimmed

Directions

1. 1

   Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.

2. 2

   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.

3. 3

   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.

4. 4

   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.