Asparagus and carrots with pasta
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Olive oil |
2 | tablespoons | Balsamic vinegar |
2 | teaspoons | Dijon mustard |
½ | teaspoon | Salt |
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 |
Directions
DRESSING
SALAD
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