Tasty and Easy Recipes

Ingredients:
Dressing:
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

Salad:
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

Method:
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.