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.
In a large bowl, whisk all ingredients. Season with salt and pepper.
Add the dressing to the pasta, asparagus, bocconcini, tomatoes and basil and toss well. Adjust the seasoning.
To know when to add the asparagus to the pasta water, refer to the suggested cooking time on the pasta package. This salad is perfect for lunch.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.