Recipe - Green Pasta Salad

One half pound Spinach spaghetti
One half cup Mayonnaise
1 Clove garlic, minced
2 tablespoon Rice wine vinegar
1 teaspoon Curry powder
5 Asparagus spears
2 Medsize zucchini
One fourth pound Snow peas
One fourth pound Mushrooms, cut or sliced up 1/4" thick
1 pt Cherry tomatoes, halved
One fourth cup Minced parsley
One fourth cup Minced basil

1. Break the spaghetti strands into thirds. Cook the spaghetti in a large
quantity of boiling water until tender (about 8 min). Drain and set aside.
2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and
curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape
the asparagus and cut each spear on the diagonal into 1" pieces. Steam
these pieces into a small amount of boiling water 5 min. Drain and stir
into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half
crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow
peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6.
Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil.
Shower the salad with the combined herbs but do not toss. 8. Salad can be
served now or covered and refrigerated. If chilled, let it return nearly to
room temperature for best flavor.