Vegetable Drawer Salad

I found this in the Detroit Free Press and it was created by Darlene Zimmerman, MS, RD for Heart Smart.

Makes 6 one-cup servings.

You will need:
1/2 cup dry mini penne pasta (suc as Barilla Piccolini penne)
2 1/2 cups asparagus, cut into 3/4 inch pieces
1 1/2 cups diced red bell pepper
1 jar (6.5 oz.) marinated artichoke hearts, drained
1/2 cup diced cucumber
1/4 cup thinly sliced red onion
1 TBSP reduced-fat mayo
1 TBSP balsamic vinegar
1 TBSP olive oil
1 TBSP water
1 tsp Dijon mustard
1 tsp sugar
1/8 tsp salt
1/8 tsp black pepper
Directions:
In a large saucepan of unsalted boiling water, cook pasta according to package instructions.  Add the asparagus to the boiling pasta for the final 2 minutes of cooking.  Drain the pasta and asparagus and rinse under very cold water; drain well and transfer to a large bowl.  Add the red pepper, artichoke hearts, cucumber and onion.  In a small bowl, whisk together the mayo and vinegar until smooth.  Add the oil, water, mustard, sugar, salt and black pepper and continue to whisk.  Pour the dressing over the vegetables and pasta and gently toss to coat.
Nutritionals:
per 1 cup serving; 100 calories, 5g fat, 13g carbs, 3g protein, 2g fiber.  This works out to 3WW points per cup.