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Asparagus and Tomato Pasta Salad



2 cups asparagus, diagonally sliced, about 1 pound
1/3 cup orange juice
3 tablespoons white wine vinegar
2 tablespoons water
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper
1/8 teaspoon salt
2 cups macaroni, cooked, small shells, about 1 cup uncooked
1 1/2 cups cherry tomatoes, quartered
1 cup yellow bell pepper, diced
1/2 cup fresh basil, thinly sliced
1/3 cup Kalamata olive, pitted, or use regular black olives
1/4 cup green onion, thinly sliced, including tops
2 tablespoons capers, drained


Arrange asparagus in a steamer basket over boiling water.
Cover and steam 2 minutes or until crisp-tender; drain and
set aside. Combine orange juice and next 6 ingredients in
a bowl; stir with a wire whisk. Add asparagus, pasta, and
remaining ingredients; toss well. Serve


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