Asparagus-And-Tomato Pasta Salad

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2 cups diagonally sliced asparagus (about 1 pound)

1/3 cup orange juice

3 tablespoons white wine vinegar

2 tablespoons water

1 tablespoon olive oil

2 teaspoons Dijon mustard

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

2 cups cooked small seashell macaroni (about 1 cup uncooked pasta)

1 1/2 cups quartered cherry tomatoes

1 cup diced yellow bell pepper

1/2 cup thinly sliced fresh basil leaves

1/3 cup chopped kalamata olives

1/4 cup thinly sliced green onions

2 tablespoons capers

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