Mostaccioli Primavera Salad

3 cups mostaccioli, uncooked
2 cups fresh, uncooked asparagus tips
1/2 cup mayonnaise
1/4 cup Italian salad dressing
2 tablespoons balsamic vinegar, or red wine vinegar
1/2 teaspoon coarsely ground black pepper
1/2 cup sweet red pepper, cut into strips
1/2 cup zucchini, sliced
1/2 cup red onion, diced
1/4 cup fresh basil leaves, chopped

Cook pasta according to package directions;
during last 2 minutes of cooking, add asparagus
to cooking water. Drain pasta and asparagus;
rinse with cold water to cool quickly.
In a small bowl, whisk together mayonnaise,
italian dressing, vinegar and pepper.

In a large bowl, stir together pasta, asparagus,
1/2 cup dressing and remaining ingredients.
Cover, refrigerate several hours to blend flavors.
Stir in remaining dressing before serving.

Sprinkle with fresh grated parmesan and garnish
with additional whole basil leaves if desired

serves 4