1/2 lb (225 g) short pasta (penne, gemellis, etc.)

2 cups (500 ml) asparagus, cut into medium pieces

1 cup (250 ml) bocconcini, drained and halved or quartered

2 cups (500 ml) cherry tomatoes, halved

60 ml (1/4 cup) chopped fresh basil

In a large pot of salted boiling water, cook the pasta al dente. Add the asparagus 2 minutes before the end of cooking the pasta (see note). Drain the pasta and asparagus. Quickly cool under cold running water. Oil and let cool while preparing the dressing.

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