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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 tsp Salt Freshly grnd black pepper
- 1/2 lb Short whole wheat pasta,spiral,elbow,shell
- 1 Tbsp. Extra virgin olive oil
- 1/4 lb Fresh asparagus
- 1/4 lb Carrots, julienned
- 2 Tbsp. Capers,rinsed and liquid removed
- 1/4 c. Minced fresh parsley
Direcciones
- Dressing: Whisk together all dressing ingredients. Salad: Prepare pasta according to package directions;; drain. Stir oil into pasta to prevent sticking. Let cold. Meanwhile slice asparagus into quarters, then across into 1-1/2 inch pcs. Steam or possibly blanch the asparagus and carrots for a few min then combine with pasta, capers and parsley. Drizzle dressing over salad. Serve at room temperature.
- Makes 4 generous servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 64 | 22% |
| Total Fat 7.29g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 469mg | 20% |
| Potassium 188mg | 5% |
| Total Carbs 49.81g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.74g | 2% |
| Protein 4.61g | 7% |
