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Vegetable: Springtime Pasta Salad

Source of Recipe

Internet
Serves: 6

12 oz Spaghetti, Linguine or Thin Spaghetti, uncooked
1 T. 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
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 T. Red wine vinegar
3 T. Fresh lemon juice
1 T. 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 T. Vegetable oil

Prepare pasta according to package directions (Omit Salt); 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.

One serving equals: 539 Calories (Calories from Fat 16%); 19.4 g Protein; 95.5 g Carbohydrates; 9.5 g Fat; 0 mg Cholesterol; 134 mg Sodium