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Pasta Salad, Spring (P, TNT)
Source: Vegetarian Times, Jan. 1999
Serves: 4

1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon (up to 2) Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste

1/2 pound uncooked spiral, shell or elbow pasta
Water for boiling
1 teaspoon olive oil
1/4 pound fresh asparagus
1/4 pound carrots
2 tablespoons capers
1/4 cup chopped fresh parsley

Combine oil, vinegar, mustard, and salt and pepper to make a dressing.

Cook pasta according to package directions.

While pasta is cooking, slice asparagus lengthwise in quarters, then across in 1-1/2" pieces. Cut carrots in similar-size julienned pieces. Steam or blanch vegetables for a few minutes.

Drain pasta well. Stir in oil to prevent pasta from sticking together. Combine with vegetables, dressing, capers and parsley. Adjust flavor with more vinegar or salt, and serve warm or at room temperature.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: 127Calories; 3g Protein; 5g Fat; 18g Carbohydrates; 0 Cholesterol; 315mg Sodium; 5g Fiber.