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1 lb. fusilli (corkscrew)
3/4 c. olive oil
6 green onions, thinly sliced
1 red sweet pepper, finely chopped
2 carrots, peeled & coarsely shredded
3 yellow crookneck squash, coarsely chopped
1 lb. fresh broccoli florets, blanched until just tender, then quickly cooled in ice water & drained
3 tbsp. minced fresh chives
1 c. firmly packed chopped fresh basil
1 c. freshly grated Parmesan cheese
1 tbsp. Dijon style mustard
1/4 c. balsamic vinegar
2-3 cloves garlic, minced
1 tsp. granulated sugar
Freshly ground black pepper
Crushed dried red pepper flakes
1 red sweet pepper, cut into thin julienne (garnish)
Whole fresh basil leaves (garnish)
Capers (garnish)

For a festive party dish in traditional Italian colors, use equal portions of spinach, egg and tomato pastas. The tangy dressing goes perfectly with grilled or barbecued meats.

1. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with 1/4 cup olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

2. Add green onions, chopped red pepper, carrots, squash, most of the broccoli florets (reserve a few for garnishing), chives, chopped basil and 3/4 cup cheese. Mix thoroughly with hands.

3. Whisk together mustard, vinegar, garlic, sugar and salt, pepper and red pepper flakes to taste. Continue to whisk while slowly dribbling in the remaining 1/2 cup olive oil. Pour over pasta and mix thoroughly.

4. Allow pasta to sit at room temperature for at least 2 hours or chill as long as overnight, then return to room temperature before serving. Garnish with pepper strips, reserved broccoli florets, basil leaves, the remaining 1/4 cup Parmesan and capers. Serves 10-12 as salad or side dish.

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