Springtime Pasta Salad
12 ounces Spaghetti, Linguine, or Thin Spaghetti – uncooked
1 tablespoon vegetable oil
8 ounces broccoli florets
8 ounces asparagus – cut in 1-inch pieces
4 scallions – cut in 1-inch pieces
4 spring onions – cut in 1-inch slices
2 cloves garlic – finely chopped
1 10-ounce package frozen peas – thawed and drained
1 green or red bell pepper – coarsely chopped
8 ounces mushrooms – sliced
1/4 cup minced fresh parsley
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
Freshly ground black pepper – to taste
2 tablespoons 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.