1/2 lb. dried fusilli
Olive oil
1/2 head broccoli, florets only
2 med. zucchini, cut into chunks
1/4 lb. fresh green beans, cut diagonally into 1/2 inch pieces
1/2 bunch scallions, sliced
1 sm. sweet red pepper, diced
2 tbsp. minced fresh basil
2 tbsp. minced fresh parsley
2 tbsp. pine nuts, sauteed to brown
5-6 marinated artichoke hearts, halves
10-12 calamata olives
1/2 c. marinated mushrooms

DRESSING:

4 anchovy fillets
2 cloves garlic, pressed
1 1/2 tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 1/2 c. olive oil
1/2 c. red wine vinegar
1/4 c. fresh lemon juice
1 egg
Salt and pepper to taste
2 tbsp. grated Parmesan cheese

Drop the fusilli into boiling salted water and cook for 8 minutes. Run cold water over the pasta and drain it thoroughly. Toss it with a bit of olive oil to keep the pieces separated. Blanch the broccoli, zucchini, and green beans.

Prepare the dressing by placing the anchovies, garlic, mustard, and Worcestershire sauce in the bowl of a food processor and processing until the mixture is of paste consistency. In a separate bowl combine the oil, vinegar, lemon juice, egg, salt, pepper, and cheese. Whisk in the anchovy mixture and blend thoroughly.

Mix all the salad ingredients in a large bowl and pour enough dressing over the mixture to coat well but not drench. Use the remaining dressing to refresh the salad, as needed.