2 tbsp. Dijon style mustard
1/2 c. red wine vinegar
1 tbsp. garlic, finely minced
1 tsp. sugar, granulated
1 c. olive oil
Salt and pepper to taste
1 lb. fusulli or other pasta
6 cut in 8 pieces plum tomatoes
1 lg. (1/4 inch diced) yellow pepper, seeded
1/2 c. yellow raisins
1/2 c. walnuts, coarsely chopped
3/4 lb. slivered snow peas, blanched cut in 1/4
1/2 lb. green beans blanched (1 inch)
6 (3 inch) long scallions thinly sliced
1 med. zucchini (1/4 inch diced)
3/4 c. pitted imported black olives
3/4 c. slivered fresh basil leaves (reserved for garnish)
1/4 c. grated Parmesan cheese, optional

Prepare the dressing: in a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to bend.

Bring a large pot of salted water to boil. Cook pasta until just tender drain, rinse under cold water and drain again. Place in a large bowl and toss with 3/4 of the dressing. Add tomatoes, yellow pepper, raisins and walnuts. Toss pasta and other ingredients again and set aside.

Twenty minutes before serving, add the lightly blanched snow peas, green beans, scallions, diced zucchini, black olives, and 3/4 cup basil. Toss and adjust seasonings.

Just before serving, add additional dressing to moisten salad. Toss with Parmesan cheese and garnish with reserved 2 tablespoons basil leaves.