Shelly's Recipe

SPRINGTIME PASTA SALAD

Category: Pasta Salads

12 oz spaghetti, linguine or thin spaghetti, broken into thirds
1 tbsp vegetable oil
8 oz broccoli florets and asparagus in 1 inch pieces
4 scallions or green onions, cut in 1 inch slices
1 (10 oz) pkg frozen peas, thawed and drained
1 green and red bell pepper, coarsely chopped
8 oz mushrooms, sliced
1/4 cup minced fresh parsley

Dressing
3 tbsp red wine vinegar and lemon juice
1 tbsp Dijon mustard
1/2 tsp basil, oregano and thyme
1/8 tsp cayenne pepper
Salt and pepper, to taste
2 tbsp vegetable oil

Cook pasta but during the last 4 minutes add asparagus and broccoli. Drain and place in a large bowl. Add remaining salad ingredients.

In a small bowl, combine first 9 ingredients and slowly whisk in the oil until dressing is well blended. Pour over pasta mixture and toss gently until mixed. Serves 6