Adapted to low fat from original recipe

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.

Entered into MasterCook Ii and tested for you by Reggie Dwork reggie@reggie. Com

Fat 2.1g

Carbs 32.5g

Dietary Fiber 4.7g

Protein 7.2g

Sodium 48mg

Cff 10.6%