Title: Bill's Killer Pasta Salad
Categories: Pasta Salad
Yield: 6 Servings
| THE DRESSING |
| 1 | tb | Dijon mustard |
| 3 | cl | Garlic, chopped |
| 1/4 | c | White wine vinegar |
| 3/4 | c | Olive oil |
| 3 | | Green onions, green & white |
| | | Parts, chopped, to make |
| | | 1/4 cup |
| | | Salt |
| | | Freshly grd black pepper |
| THE PASTA |
| 1 | lb | Short pasta(rotelle,fusilli |
| | | Or penne) |
| THE VEGETABLES |
| 1/4 | lb | Fresh snow peas, strings |
| | | Removed |
| 1 | sm | Bunch broccoli florets |
| 2 | sm | Zucchini, cut into 1/4-inch |
| | | Slices |
| 1 | lg | Red bell pepper, seeded and |
| | | Cut into strips julienne |
| 1/4 | c | Freshly grated, imported |
| | | Parmesan cheese |
To make the dressing: blend together in a bowl the mustard, garlic, and
vinegar. Whisk in the olive oil. Add the green onions. Taste for seasoning
and add salt and pepper. Meanwhile, cook the pasta according to package
directions; drain. Rinse with cold water and drain again.Toss with half of
the dressing and set aside. May be done serveral days ahead to this point,
if necessary. Up to 2 days before serving, steam the snow peas for 1
minute. Refresh in cold water. Drain well and set aside. Steam the broccoli
florets and the zucchini slices seperately for 3 minutes each. Drain well
and set aside. Combine the sliced red pepper with the cooled and drained
vegetables, and toss with the remaining dressing. Combine the vegetables
with the pasta. Sprinkle with the Parmesan cheese. Taste for seasoning and
add more salt and pepper if needed. Refrigerate until ready to serve, at
least 1 hour or up to 2 days, covered. Nathalie Dupree Cooks for Family &
Friends