| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Salad dress, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | tb | Balsamic vinegar |
| 2 | ts | Dijon mustard |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| 1/2 | lb | Short whole wheat pasta;spiral,elbow,shell |
| 1 | tb | Olive oil |
| 1/4 | lb | Fresh asparagus |
| 1/4 | lb | Carrots; julienned |
| 2 | tb | Capers;rinsed and drained |
| 1/4 | c | Chopped fresh parsley |
INSTRUCTIONS
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 1-1/2 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@swbell.net> on Apr 14, 1998
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