Simmer rice in water for approximately 45 min. Preheat oven to 400°F.

Cut asparagus into bite size pieces, toss with 1/2 teaspoon olive oil, roast for 5-7 min.

Cut red pepper into segments and roast for 30 min. Chop roasted pepper into bite size pieces.

Finely chop sundried tomatoes. Toast pine nuts in oven for about 5 minutes.

Mix vinegar, mustard, basil, black pepper, and remaining oil. Mix vegetables, cooked rice, and nuts together.

Mix salad and dressing together. Serve chilled.