Recipe - Asparagus And Carrots With Pasta

DRESSING
1 tablespoon Olive oil
2 tablespoon Balsamic vinegar
2 teaspoon Dijon mustard
One half teaspoon Salt
Freshly ground black pepper

SALAD
One half pound Short whole wheat
pasta;spiral,elbow,shell
1 tablespoon Olive oil
One fourth pound Fresh asparagus
One fourth pound Carrots; julienned
2 tablespoon Capers;rinsed and drained
One fourth 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 1One half 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