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In a medium bowl, whisk together all of the ingredients until combined and set aside.
Remove the tough ends of the asparagus; then, cut each spear into 1-inch pieces. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 10-11 minutes. Add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus and rinse with cold water. Transfer the pasta and asparagus to a large bowl. Stir in tomatoes, mozzarella, peppers and prosciutto. Pour the dressing over the pasta, tossing to combine. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. When ready to serve, enjoy it either cold or at room temperature.