1Cook bow tie pasta according to directions on box about 10 to 12 minute's.
2Cut pear tomatoes or cherry tomatoes in half. Slice green ends of green onions, chop celery thin slices. Place all ingredients in bowl as you cut your vegetables. Break ends off lower ends of asparagas and place in boiling water for 3 minutes. Drain and place immediately into ice water bath to keep them greener and a little crunchy. Pat them dry and cut into 1/2 inches. Mix this in with the cooked bow-tie pasta that has been rinsed in cold water and drained off. Add 1/2 cup Italian Dressing and mix well.
3Shave the parmesan cheese into the bowl and mix well. Chill for till ready to serve about 2 hours or 24 hours. Serves 8.