2 tsp. Dijon mustard
1 1/2 tsp. salt
2 cloves garlic, crushed
1/4 c. white wine vinegar
3/4 c. olive oil
1/4 c. minced scallions
Black pepper to taste
1 lb. short pasta, rotille, fusilli, penne or rigote
4 oz. pea pods, strings removed
Florets from 1 sm. head broccoli
2 sm. zucchini, sliced 1/4 inch
1 lg. red pepper, julienned
1/2 c. grated Parmesan cheese

Blend together the mustard, salt, garlic and vinegar. Using a whisk, gradually beat in the olive oil until smooth. Add the scallions and black pepper. Cook the pasta al dente. Drain, rinse with cold water, drain again and cool.

Transfer to a large bowl, toss with half the dressing and set aside. Steam the pea pods for 1 minute. Refresh in cold water, drain pat dry with a towel and set aside in another large bowl.

Steam separately the broccoli florets and the zucchini slices. Steam each for about 3 minutes and no longer, they should be crunchy. Refresh each in cold water, drain, pat dry with a towel and add to the bowl with the pea pods. Combine the red pepper with the remaining salad dressing.

Combine the vegetables with the pasta. Sprinkle with Parmesan cheese and blend thoroughly. Refrigerate at least 1 hour before serving. Serves 8.