1 recipe vinaigrette dressing
3/4 c. broccoli flowerets (cut about 1 inch long)
3/4 c. cauliflower flowerets
1/2 lb. snow peas (or green beans)
1 c. thinly sliced mushrooms
1 sm. onion, thinly sliced
1 red pepper, thinly sliced
1/2 pkg. cherry tomatoes (or 6 plum tomatoes sliced in half)
3 tbsp. olive oil
1/4 tsp. red pepper
1 tsp. minced garlic
2 tsp. dried basil
2 tbsp. parsley
1 tsp. dried thyme
1 tsp. dried oregano
1/2 c. freshly grated Parmesan cheese
1 lb. pasta (springs, shells or ziti)

Make vinaigrette dressing and set aside. Combine and whisk together: 1/4 c. peanut oil 3 1/2 tbsp. wine vinegar 1 tsp. salt

Steam broccoli, cauliflower and pepper 4 to 5 minutes. Remove and reserve in large bowl. In olive oil, saute snow peas, onion and mushrooms 2 to 3 minutes. Add tomatoes, basil, thyme, oregano, red pepper, parsley and garlic; saute.

Cook pasta in salted water, according to directions on package. Drain well. Add pasta to vegetables and top with vinaigrette dressing, fresh pepper and grated cheese. Toss and serve immediately or chill. Serves 10 to 12.