1 lb. linguine
1 bunch broccoli, cut into florets
3 carrots, cut into bite-size chunks
1 green pepper, cut into bite-size chunks
4 celery stalks, cut into bite-size chunks
2 med. tomatoes, skinned, seeded and cut into bite-size chunks
6 to 8 fresh mushrooms, sliced
1/2 lb. Mozzarella, cubed
1/2 (5 oz.) jar pimentos, julienned
1 tsp. parsley, sprinkled on top

SAUCE:

3 tbsp. Dijon mustard
3 tbsp. lemon juice
1/2 c. olive oil
Salt and pepper to taste
1/4 tsp. oregano

Cook linguine al dente and drain. Steam vegetables until barely tender. Blend sauce ingredients together. Add to vegetable mixture along with Mozzarella and pimentos. Toss with linguine and sprinkle parsley on top.