Garden Macaroni Salad

Recipe Ingredients

		Dressing
2 tablespoons	30ml	Dijon mustard
1/2 cup	118ml	Red wine vinegar
1 tablespoon	15ml	Finely minced garlic
1 teaspoon	5ml	Granulated sugar
1 cup	237ml	Olive oil
		Salt and pepper - to taste
		Salad
1 lb	454g / 16oz	Fusilli or other pasta
6		Ripe plum tomatoes - each cut in 8 pieces
1		Yellow pepper - seeded (large)
		Cut in 1/4" dice
1/2 cup	80g / 2.8oz	Yellow raisins
1/2 cup	73g / 2.6oz	Coarsely chopped walnuts
3/4 lb	340g / 11oz	Snow peas - lightly blanched cut lengthwise in 1/4" slivers
1/2 lb	227g / 8oz	Tender green beans - lightly blanched cut in 1" lengths
6		Scallions, 3" green on - thinly sliced
1		Zucchini - in 1/4" dice (medium)
3/4 cup	177ml	Pitted imported black olives
3/4 cup	30g / 1.1oz	Fresh basil leaves - slivered 2 tbs reserved
1/4 cup	59ml	Parmesan - freshly grated

Recipe Instructions

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 tbs slivered basil leaves.

Source:
Country Woman Magazine, 6/97

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