Cook the pasta in plenty of boiling salt water until al dente. Rinse the asparagus, cut off the ends and cut into pieces. Blanch the asparagus in boiling salt water for 5-7 minutes. Drain well, catching 4-5 tablespoons of the water. Rinse the asparagus in cold water and drain well.
Rinse the tomatoes and cut in half. Mix the vinegar, asparagus cooking water and oil. Season with salt and pepper. Stir in the pasta, asparagus, tomatoes and olives.
Cut the cheese into small pieces and the sausage into strips. Mix the cheese and sausage into the salad. Serve garnished with basil.