2 cups bowtie, shell or macaroni pasta, cooked
1/2 pound asparagus, diced
3 carrots, diced
3 tomatoes, diced
3 Tablespoons chopped fresh parsley
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried basil
salt and pepper to taste
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.