Instructions: Make the spaetzle (makes 1 pound). Put flour, parsley and garlic in the food processor and pulse until parsley is chopped fine. Add eggs All at once and run on medium until smooth.

Have 2 quarts of water with soeme oil added heated to boiling.

To form spaetzle: Hold a colander with large holes in it over boiling water and pour about 1 cup of batter into the colander. Scrap through the holes using a rubber spatula. Boil 3 minutes and remove with a slotted spoon.

Chill.

Make 1 cup of vinaigrette: In a bowl, whisk together all the ingredients for the dressing in the order listed.

To assemble salad: Clean and prepare all the vegetable. Toss the chilled pasta with the vegetables and the vinaigrette. [519 calories; 31 grams fat]

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