1. Cook the pasta in a large saucepan according to packet directions or until al dente. Add the asparagus in the last 2 minutes of cooking. Refresh under cold running water. Drain and return to the pan.
  2. Add the salmon, corn, tomato, cucumber, parsley and dressing to the pasta mixture. Season with salt and pepper. Toss until well combined.
  3. Divide pasta mixture among serving bowls. Top with bocconcini to serve.