*  Exported from  MasterCook  *
 
                             Killer Pasta Salad
 
 Recipe By     : Austin American Statesman 4/16/97
 Serving Size  : 8    Preparation Time :0:00
 Categories    : New Formats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----Dressing----
    1      tablespoon    dijon mustard
    5      cloves        garlic -- chopped
      1/4  cup           white wine vinegar
      3/4  cup           olive oil
      1/4  cup           green onions, both white & green parts -- chopped
                         salt and pepper
                         ----Salad----
      1/4  pound         fresh snow peas, strings removed
                         florets from 1 small bunch broccoli
    2      small         zucchini -- cut in 1/4 slices
    1      large         red bell pepper, seeded -- cut in fine strips
    1      pound         short pasta (rotelle, fusilli or penne)
      1/4  cup           fresh grated parmesan cheese
 
 For the dressing, combine ingredients in a jar and shake until creamy.
 
 Meanwhile, for the salad, bring a large pot of salted water to a boil.  Cook
 snow peans in water for 1 minutes; remove with a long handled strainer and
 immediately drench with cold water to stop cooking process and brighten color.
 
 Repeat with broccoli and zucchini, cooking for 3 minutes each.  Combine
 cooked vegetables in a bowl with red bell pepper and toss with half the
 dressing.
 
 Cook pasta in vegetable water for 8-10 minutes.  Drain, rinse with cold
 water and drain again.  Toss with remaining dressing. Combine vegetables and
 pasta.  Sprinkle with Parmesan.  Add more salt and pepper to taste.
 Refrigerate until ready to serve, at least one hour or up to two days,
 covered.  Makes 8-10 servings.
 
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