Asparagus and carrots with pasta

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
2 tablespoons Balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon Salt
\N \N Freshly ground black pepper
½ pounds Short whole wheat pasta;spiral,elbow,shell
1 tablespoon Olive oil
¼ pounds Fresh asparagus
¼ pounds Carrots; julienned
2 tablespoons Capers;rinsed and drained
¼ cup Chopped fresh parsley



Dressing: Whisk together all dressing ingredients. Salad: Prepare pasta according to package directions;; drain. Stir oil into pasta to prevent sticking. Let cool. Meanwhile slice asparagus into quarters, then across into 1-½ inch pieces. Steam or blanch the asparagus and carrots for a few minutes then combine with pasta, capers and parsley. Drizzle dressing over salad. Serve at room temperature. Makes 4 generous servings.

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 14, 1998

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