1/4 c. Grey Poupon Dijon mustard
1/2 c. olive oil
1/4 c. red wine vinegar
3 scallions, thinly sliced
1 lg. garlic clove, finely minced
1 lg. tomato, seeded and chopped
1/2 c. peas, raw or cooked
1/2 c. pea pods, raw
1 c. broccoli flowerets, separated, raw
1 c. cauliflower
1 lb. fusilli (any pasta), cooked and drained (optional)

In large bowl, combine mustard, oil, vinegar, scallions, garlic and tomatoes. Let stand at room temperature for 1 hour. Add remaining ingredients, toss and serve.