Salade de pâtes au jambon fumé à l’ancienne, vinaigrette à l’italienne

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• 750 ml (3 tasses) de petites pâtes cuites, au choix

• 1 paquet d'asperges fraîches blanchies et coupées en tronçons de 2,5 cm

• Un jambon fumé à l'ancienne P'tit Caprice (550g), coupée en lanières

• 60 ml (1/4 tasse) d'oignon rouge, haché

• 250 ml (1 tasse) de tomates cerise, coupées en deux

• 15 ml (1 c. à soupe) de moutarde de Dijon

• 45 ml (3 c. à soupe) de vinaigre de vin

• 125 ml (1/2 tasse) d'huile d'olive

• 1 gousse d'ail, hachée

• 5 ml (1 c. à thé) d'origan séché

• 30 ml (2 c. à soupe) de basilic frais haché

• 30 ml (2 c. à soupe) de persil haché

• 60 ml (1/4 tasse) de parmesan râpé

• Sel et poivre du moulin au goût