Bocconcini-Veggie Salad

Name: Bocconcini-Veggie Salad
Cuisine: American
Ingredients: Parmesan Dressing; 1/3 cup (80 mL) olive oil; 3 tbsp (45 mL) lemon juice; 1 tbsp (15 mL) Dijon mustard; 3 tbsp (45 mL) minced fresh basil; 3 tbsp (45 mL) grated Canadian Parmesan; Salt and freshly ground pepper; 2 tomatoes quartered; 2 yellow peppers quartered; 1 red onion quartered; 2 cups (500 mL) baby potatoes cooked and halved; 1 bunch asparagus cut in sections and blanched; 1 Container (13 oz/400 g) Canadian Bocconcini quartered (about 8)