Recipe - Garden Macaroni Salad

DRESSING
2 tablespoon Dijon mustard
One half cup Red wine vinegar
1 tablespoon Finely minced garlic
1 teaspoon Granulated sugar
1 cup Olive oil
Salt and pepper; to taste

SALAD
1 pound Fusilli or other pasta
6 Ripe plum tomatoes
each cut in 8 pieces
1 lg Yellow pepper; seeded
cut in 1/4" dice
One half cup Yellow raisins
One half cup Coarsely chopped walnuts
Three fourths pound Snow peas; lightly blanched
cut lengthwise in 1/4"
slivers
One half pound Tender green beans
lightly blanched
cut in 1" lengths
6 Scallions; 3" green on
thinly cut or sliced up
1 md Zucchini; in 1/4" dice
Three fourths cup Pitted imported black olives
Three fourths cup Slivered fresh basil leaves
2 tb. reserved
One fourth cup Freshly grated Parmesan

Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar,
garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season
with salt and pepper, then set aside for at least 1 hour for flavors to
blend.

Bring a large pot of salted water to a boil. Cook pasta until just tender
(al dente). Drain, rinse under cold water and drain again.

Place in a large bowl and toss with Three fourths cup of the dressing. Add tomatoes,
yellow pepper, raisins and walnuts. Toss pasta and other ingredients again
and set aside.

Twenty minutes before serving, add the lightly blanched snow peas, green
beans, scallions, zucchini, black olives and Three fourths cup slivered fresh basil.
Toss together and adjust seasonings. Just before serving, add additional
dressing to moisten the salad. Then toss with Parmesan cheese and garnish
with reserved 2 tb. slivered basil leaves.

Posted on WWiVNet. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini