Bills Killer Pasta Salad Recipe

• 1 Tbsp. Dijon Mustard
• 3 x cloves Garlic -- minced
• 1/4 c. White Wine Vinegar
• 1 c. Extra virgin olive oil
• 3 x Green Onions -- minced w/stems
• 1/4 tsp Salt
• 1/8 tsp Black Pepper -- freshly grnd
• 1 lb Pasta -- small shapes
• 1/4 lb Snow Peas -- strings removed
• 1 bn Broccoli Florets
• 2 sm Zucchini -- sliced thin
• 1 lrg Red Bell Pepper -- julienned
• 1/4 c. Parmesan Cheese -- grated, fresh

1. To make the dressing: blend together in a bowl the mustard, garlic, and vinegar.
2. Whisk in the extra virgin olive oil.
3. Add in the green onions.
4. Taste for seasoning and add in salt and pepper.
5. Meanwhile, cook the pasta according to package directions; drain.
6. Rinse with cool water and drain again.
7. Toss with half of the dressing and set aside.
8. May be done several days ahead to this point, if necessary.
9. Up to 2 days before serving, steam the snow peas for 1 minute.
10. Refresh in cool water.
11. Drain well and set aside.
12. Steam the broccoli florets and the zucchini slices separately for 3 min each.
13. Drain well and set aside.
14. Combine the sliced red pepper with the cooled and liquid removed vegetables, and toss with the remaining dressing.
15. Combine the vegetables with the pasta.
16. Sprinkle with the Parmesan cheese.
17. Taste for seasoning and add in more salt and pepper if needed.
18. Chill till ready to serve, at least 1 hour or possibly up to 2 days, covered.

dijon mustard, garlic, white wine vinegar, extra virgin olive oil, green onions, salt, black pepper, shapes, broccoli, zucchini, red bell pepper, parmesan cheese

Taken from cookeatshare.com/recipes/bills-killer-pasta-salad-84552 (may not work)