Ingredients:
- 2 cups bowtie, shell or macaroni pasta, cooked
- 1/2 pound asparagus, diced
- 3 carrots, diced
- 3 tomatoes, diced
- 3 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 1/2 tsp Dijon mustard
- 1/2 tsp dried basil
- salt and pepper to taste
Preparation:
Blanch or steam the carrots and asparagus separately in a bit of water just until cooked. In a large bowl, combine the asparagus, carrots, pasta and parsley.In a small bowl or blender, whisk together the olive oil, vinegar, mustard, basil and and salt and pepper. Pour this dressing over the pasta, stirring well to coat.
Chill before serving, if desired.
