1. In a pan, sauté the asparagus in olive oil until tender, but crisp, about 4 to 6 minutes. Sprinkle garlic powder and onion powder over the asparagus and cook for 1 to 2 minutes more. Pour over hot pasta and mix to coat.

2. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add the mayonnaise mixture to the pasta mixture and stir until ingredients are well combined.

3. Refrigerate for 2 hours or until chilled. Serve.