Penne and Vegetable Salad

Almost any spring vegetable can be used--for a change, try peas or diced zucchini

Yield: 4–6 servings

• 1lb (450g) penne
• 3 cups broccoli florets
• 2 cups asparagus tips
• 1 cup snow peas, trimmed
• 2 large carrots, cut into julienne
• 2 tbsp chopped basil or oregano

for the vinaigrette

• 1/3 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
  
  
  

  Directions

  1. Cook the penne in a large pot of lightly salted boiling water, according to the package instructions, until al dente.
  2. Meanwhile, steam the broccoli and asparagus for 4 minutes. Add the snow peas and carrots and steam about 3 minutes more, until the vegetables are crisp-tender. Remove from the heat.
  3. Whisk the vinegar, mustard, and garlic in a large bowl, then gradually whisk in the oil. Drain the pasta well and add to the bowl. Toss in the vegetables and basil. Season with salt and pepper. Serve warm.
  Variation
  Creamy Pasta Primavera
  In place of the vinaigrette, add 2/3 cup créme fraîche and 1 tsp whole-grain mustard to the vegetables and pasta. Thin with a little of the pasta cooking water if necessary.

  Notes

  Good with hot crusty garlic rolls.