1/2 lb. snap peas or Chinese pea pods
4 med. sized carrots
3 sm. tomatoes
1 bunch broccoli
1 lg. onion
1 bunch basil
1/4 c. red wine vinegar
1 tbsp. mustard
1 tsp. sugar
1 tsp. salt
Olive or salad oil
1 (16 oz.) pkg. rigatoni macaroni
3/4 c. grated Parmesan cheese

About 1 hour before serving or early in day: Remove stem and strings from pea pods. Slice carrots, cut tomatoes into wedges. Cut broccoli into 2 1/2 x 1 inch pieces; cut onion into bite-size chunks. Slice basil to equal 1/2 cup, loosely packed.

In small bowl, with fork, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil.

Prepare rigatoni as label directs. Meanwhile, in 5 quart Dutch oven over high heat, in 1 tablespoon hot olive oil, cook onion 2 minutes. Add peas and cook 2 to 3 minutes until vegetables are tender-crisp; remove to large bowl.

In same Dutch oven, in 1 tablespoon hot oil, cook carrots and broccoli, stirring until coated with oil. Add 1/4 cup water. Reduce heat to medium; cover; cook 3 minutes. Uncover; cook 5 minutes or until vegetables are tender-crisp.

Drain rigatoni; add to onion mixture with broccoli mixture, dressing, tomatoes, basil and Parmesan; toss. Serve warm or cold.

Makes 10 servings.