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
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