Pasta Primavera Time: 30 minutes
1/4 lb asparagus
1/2 green pepper
1/2 red or sweet onion
2 carrots
1 cup cherry tomatoes or 1 whole tomato
1 tbs olive oil
1 cups small pasta - elbow macaroni, penne, rigatoni
1 tbs Dijon mustard
3 tbs olive oil - the good stuff
2 tbs tarragon white wine vinegar
Fresh herbs - chives, tarragon, basil - what ever you have on hand
If you have any radishes lurking around, slice them and toss'em in as well
Cook pasta according to package directions. While it cooks: Trim and cut asparagus into 1 inch lengths. Cut carrots and pepper into matchsticks. Slice onion 1/4" (.6ocm) thick. Heat regular olive oil in large nonstick skillet over high medium high heat. Add vegetables and stir-fry for 2 - 3 minutes until just crisp-tender (longer if you prefer, but, remember this is a salad!). Remove and put into a large bowl. Cut cherry tomatoes in half and add to vegetables. Add snipped herbs of your choice - I am using chives and basil. Whisk together mustard, salad olive oil and vinegar until it thickens. Pour over vegetables and toss to coat (tongs work well). When pasta is done drain, rinse lightly with cold water and add to salad. Toss to combine and serve. This should give you enough for tonight and tomorrow night.
Cooking for Two? Or more?
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