- 16 cups [4 L] boiling water
- 1 pound [454 g] 'penne' or any other short tubular pasta
- 4 ounces [113 g] string beans, cut into 2-inch [5-cm] pieces
- 1 small [12-ounce / 340-g] broccoli, cut into 2-inch [5-cm] pieces
- 8 ounces [227 g] asparagus tip ends [only]
- 4 ounces [113 g] trimmed pea pods [sugar peas]
- 2 large carrots, cut into small strips
- 2 tablespoons [30 mL] freshly minced basil or oregano
or
2 teaspoons [10 mL] dried basil or oregano
Salad Dressing
- 1/2 cup [125 mL] olive oil
- 3 tablespoons [45 mL] wine vinegar
- 2 teaspoons [10 mL] prepared mustard
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper, to taste
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- Boil pasta noodles into salted boiling water until 'al dente', softened yet still a little firm.
- Meanwhile, pour 1 inch [2.5 cm] water into a large saucepan with a rack; bring to a boil.
- *Arrange string beans onto a large heat-safe plate; steam beans on rack for 2 minutes.
- Add broccoli pieces, asparagus tips and carrot strips and steam vegetables for 3 to 4 minutes more.
- Thoroughly drain vegetables.
- Mix together all vegetables into a salad bowl.
- Sprinkle with fine herbs.
- Beat together all salad dressing ingredients using a fork.
- Pour salad dressing all over vegetables and mix.
- Drain done pasta noodles.
- Delicately mix together pasta noodles and vegetables, and serve.
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