Pasta Salad With Sweet Peppers And Dill

• 8 ounces flat egg noodles or 8 ounces fusilli
• 4 ounces mange-touts peas or 4 ounces green beans
• 1/2 cauliflower, in small pieces
• 6 ounces carrots, thinly sliced
• 2 to taste yellow sweet peppers or to taste green sweet pepper, chopped
• 2 spring onions, chopped
• 4 tablespoons fresh dill, chopped
• Dressing
• 2 cloves garlic, chopped
• 5 tablespoons red wine vinegar
• 1 tablespoon granulated sugar
• 5 tablespoons corn oil
• 3 tablespoons water
• salt & pepper, freshly ground

1. In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again.
2. Blanch mangetout or green beans in boiling water for 2 minutes.
3. Drain; rinse under cold running water and drain again.
4. Cut diagonally into 2 inch/5 cm lengths.
5. In large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix.
6. Dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well.
7. While whistling or processing, gradually add oil and water; mix well.
8. Pour over salad and toss to mix.
9. Add salt and pepper to taste.

egg noodles, mangetouts, cauliflower, carrots, peppers, spring onions, fresh dill, dressing, garlic, red wine vinegar, sugar, corn oil, water, salt

Taken from www.food.com/recipe/pasta-salad-with-sweet-peppers-and-dill-2796 (may not work)