Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus and cook until tender and bright green, about 3 minutes depending on thickness. Drain and place into ice water to stop the cooking process.
Heat the olive oil in a large frypan over medium-high heat. Add the onion and capsicum; cook and stir for about 5 minutes. Add the mushrooms and yabby tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately or refrigerate and serve chilled.