DRESSING:

1 tbsp. Dijon mustard
5 cloves garlic, chopped
1/4 c. white wine vinegar
3/4 c. olive oil
1/4 c. chopped scallions

SALAD:

1/4 lb. fresh snow peas
Florets from 1 sm. bunch broccoli
2 sm. zucchini, cut into 1/4" slices
1 lg. red pepper, cut into strips
1 lb. pasta (Rotelle, Fusilli)
1/4 c. Parmesan cheese

Combine dressing ingredients in jar and shake. Bring large pot salted water to boil. Cook snow peas 1 minute, remove and drench in cold water. Repeat with broccoli and zucchini, cooking for 3 minutes. Combine cooked veggies in large bowl with red pepper and half the dressing.

Cook pasta in veggie water 8-10 minutes. Drain and rinse. Toss with remaining dressing. Combine veggies and pasta. Sprinkle with Parmesan. Serves 8-10.