Spaghetti Spring Salad

• 250 g spaghetti, thin
• 1 large carrot, peeled
• 125 g capsicums, roasted and peeled (bought or cooked at home)
• 14 cup pine nuts, toasted
• 60 g rocket (arugula)
• 12 cup balsamic dressing

1. Cook spaghetti in a pan of boiling water until al dente, drain, rinse under cold water and drain again; transfer spaghetti to a large bowl.
2. Cut carrot and roast capsicum into thin strips, add to spaghetti with the pine nuts and rocket leaves.
3. Add dressing and toss gently to coat salad.

thin, carrot, pine nuts, rocket, balsamic dressing

Taken from www.food.com/recipe/spaghetti-spring-salad-184666 (may not work)