Asparagus and carrots with pasta

4 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
2tablespoonsBalsamic vinegar
2teaspoonsDijon mustard
½teaspoonSalt
Freshly ground black pepper
½poundsShort whole wheat pasta;spiral,elbow,shell
1tablespoonOlive oil
¼poundsFresh asparagus
¼poundsCarrots; julienned
2tablespoonsCapers;rinsed and drained
¼cupChopped 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