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Garden Macaroni Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GARDEN MACARONI SALAD
 Categories: Fruits, Harned 1994, Pasta, Salads, Vegetables
      Yield: 12 Servings
 
MMMMM--------------------------DRESSING-------------------------------
      2 tb Dijon mustard
    1/2 c  Red wine vinegar
      1 tb Finely minced garlic
      1 ts Granulated sugar
      1 c  Olive oil
           Salt and pepper; to taste

MMMMM---------------------------SALAD--------------------------------
      1 lb Fusilli or other pasta
      6    Ripe plum tomatoes
           -- each cut in 8 pieces
      1 lg Yellow pepper; seeded
           -- cut in 1/4" dice
    1/2 c  Yellow raisins
    1/2 c  Coarsely chopped walnuts
    3/4 lb Snow peas; lightly blanched
           -- cut lengthwise in 1/4"
           -- slivers
    1/2 lb Tender green beans
           -- lightly blanched
           -- cut in 1" lengths
      6    Scallions; 3" green on
           -- thinly sliced
      1 md Zucchini; in 1/4" dice
    3/4 c  Pitted imported black olives
    3/4 c  Slivered fresh basil leaves
           -- 2 tb. reserved
    1/4 c  Freshly grated Parmesan
 
  Dressing:  In a large bowl, whisk together Dijon mustard, red wine
  vinegar, garlic and sugar.  Slowly drizzle in olive oil, whisking
  constantly. Season with salt and pepper, then set aside for at least
  1 hour for flavors to blend.
  
  Bring a large pot of salted water to a boil.  Cook pasta until just
  tender (al dente).  Drain, rinse under cold water and drain again.
  
  Place in a large bowl and toss with 3/4 cup 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, zucchini, black olives and 3/4 cup slivered
  fresh basil. Toss together and adjust seasonings. Just before
  serving, add additional dressing to moisten the salad.  Then toss
  with Parmesan cheese and garnish with reserved 2 tb. slivered basil
  leaves.
  
  Posted on WWiVNet.  Electronic format by Cathy Harned.
 
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