3 cups short pasta (uncooked, such as penne, rotini, or radiatore)
1 lb asparagus (tough ends removed, then cut into 1-inch pieces)
11/2 cups cherry tomatoes (cut in half)
1/4 cup pine nuts
2 stalks scallions (diced)
1/2 cup shredded parmesan cheese
1/2 cup Italian salad dressing (homemade or store bought)
Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.
Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.
Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.