1 lb. med. pasta shells
1/4 c. vegetable oil
6 c. broccoli florets and sliced stems
2 c. sliced mushrooms
1 1/2 c. chopped fresh parsley
1/2 c. chopped red onion
1/4-1/2 c. white vinegar
1 c. mayonnaise
1 tsp. Dijon mustard
1 c. toasted, unsalted cashews

Cook the pasta al dente. Rinse with cold water, drain, toss with a little oil, and set aside.

Saute the broccoli in the oil for about 10 minutes until it starts to become tender. Stir frequently. Add the mushrooms and saute 5 minutes more. Stir in the parsley and onions and saute another minute. The broccoli should be bright green, yet pierced easily with a fork.

In a large mixing bowl, whisk together the vinegar, mayonnaise and mustard. Stir in the sauteed vegetables and pasta. Just before serving, stir in the cashews. Serve cold or at room temperature with thick tomato slices.

Serves 8.