1/2 c. Mazola oil
1/4 c. red wine vinegar
1/4 c. Dijon mustard
Peas, fresh or frozen
Pea pods, fresh or frozen
2-3 c. broccoli florets
1 can sliced olives
Cherry tomatoes
4-6 c. dry noodles (sea shells and/or spirals)
1/4 c. chopped green onions
1/4 c. oil
Garlic, fresh or powdered
Basil, fresh or dry
1-2 c. fresh grated Parmesan cheese

DRESSING: Mix as much as needed in approximately the following ration: 1/2 cup oil, 1/4 cup red wine vinegar, and 1/4 cup Dijon mustard. Stir well with fork until it looks smooth and oil no longer separates from mustard. Set aside.

VEGETABLES: Cook peas and pea pods (do not over cook or they will be mushy); set aside. Heat approximately 1/4 cup oil in a large skillet. Add garlic and basil. When hot, add approximately 1/4 cup chopped green onion and broccoli florets. Stir fry until tender, approximately 4 minutes.

The dressing and vegetables can be prepared the day before and refrigerated, but it is best to do the final mixing the day you will be serving the salad.

NOODLES: Cook noodles according to package directions. Drain well and immediately toss with a little of the dressing and some fresh grated Parmesan cheese to keep the noodles from sticking together. In a large bowl mix noodles, broccoli florets, peas, pea pods, cherry tomato halves and olives. Toss with remaining dressing and Parmesan cheese. You will need quite a bit of both. Chill until ready to serve.