1. Preheat oven to 350 degrees. 2. Cook pasta according to package directions. 3. Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes. 4. Remove corn from freezer and set aside to thaw. 5. Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes. 6. Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces. 7. In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil. 8. In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine. 9. NOTE: I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it. I didn't care for it cold and I don't think it was near as good on day two as it was on day one. Just personal preferences :). ---------------------------------------------------------------------------
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