Primavera Penne Noodle Salad

Primavera Penne Noodle Salad

14 cups [4 L] water
1 pound [454 g] penne noodles
4 ounces [113 g] fresh string beans, cut into 2-inch [5-cm] long pieces
12 ounces [340 g] broccoli [1 small], stems cut into 2-inch [5-cm] pieces
2 large carrots, peeled then cut into thin sticks
4 ounces [113 g] cleaned snow peas
8 ounces [227 g] fresh asparagus tips
2 tablespoons [30 mL] freshly chopped basil or onion 

Salad Dressing

1/2 cup [125 mL] olive oil
3 tablespoons [45 mL] wine vinegar
2 teaspoons [10 mL] Dijon mustard
1 clove garlic, finely chopped
Salt and ground black pepper, to taste 



Bring water to a boil.
Boil pasta noodles until soft yet still a little crunchy, 'al dente'.
Meanwhile, pour 1 inch [2.5 cm] water into a steamer or a casserole with a wire rack; bring to a boil.
Add and cook string bean pieces for 2 minutes.
Add broccoli pieces, carrot sticks, snow peas and asparagus tips.
Cook for 3 to 4 minutes more.
Meanwhile, beat together all salad dressing ingredients using a fork.
Well drain boiled vegetables; transfer into a glass bowl.
Well drain done pasta noodles; add to vegetables.
Pour salad dressing all over the ingredients.
Mix delicately, sprinkle with freshly chopped basil or onion, and serve.

That sounds like a really good noodle salad.