*  Exported from  MasterCook  *

                          GARDEN MACARONI SALAD

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Fruits                           Pasta
                Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----DRESSING-----
   2       tb           Dijon mustard
     1/2   c            Red wine vinegar
   1       tb           Finely minced garlic
   1       t            Granulated sugar
   1       c            Olive oil
                        Salt and pepper -- to taste
                        -----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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