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Favas with Tiny Pasta

3 md Carrots; thinly sliced
2 c Fava Beans; cooked
1 c Pasta; tiny
1/4 c Chives; snipped
3 tb Red Wine Vinegar
1 ts Basil; dried
1/2 ts Dry Mustard
1 ts Oil


Blanch carrots in boiling water for 3 min. , drain. In a lg. bowl, place carrots, drained favas, pasta and chives.

In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.

Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature.


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