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
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.