Boil a large pot of water; cook pasta until al dente. While pasta is cooking, steam aspargus until crisp tender. Remove from steamer, place in colander, and run under cold water to cool; drain well. When pasta is done, drain and rinse under cold water water, then drain well. In a large bowl, toss together pasta and vegetables. Toss again with dressing. Garnish with basil leaves or parsley springs.

*substitute 1 cup Yogurt Parmesan Drssing or Creamy Italian Dressing

*Or substitute 1/2 cup Honey Poppyseed Dressing, Tangy Honey Mustard Dressing, or Vinagriette Dressing