5-16-99
Springtime Pasta Salad
12 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1 tbsp. vegetable oil
8 oz. broccoli florets
8 oz. asparagus, cut in 1-inch pieces
4 scallions or spring onions, cut in 1-inch slices
2 cloves garlic, finely chopped
1 (10-oz.) package frozen peas, thawed and drained
1 green or red bell pepper, coarsely chopped
8 oz. mushrooms, sliced
1/4 cup minced fresh parsley
Dressing:
3 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne pepper
Freshly ground black pepper to taste
2 tbsp. vegetable oil
Prepare pasta according to package directions; drain.
In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta.
Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.
In a small bowl, whisk together first seven dressing ingredients.
Slowly whisk in oil until dressing is well blended.
Pour dressing over pasta mixture and toss gently until well mixed.