Shelly's Recipe

SPRINGTIME PASTA SALAD

Category: Pasta Salads

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) pkg 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 and lemon juice
1 tbsp Dijon mustard
1/2 tsp basil, oregano and 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 the oil until dressing is well blended. Pour dressing over pasta mixture and toss gently until well mixed. Serves 6