| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 25 minutes | 15 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound pasta spirals or other shapes | 8 ounces assorted vegetables such as: | zucchini, cut into rounds or julienne strips |
| broccoli, trimmed into very small flowerets | snow peas, ends trimmed | carrots, cut into julienne |
| celery, cut into julienne | cucumber, cut into julienne | green onions, thinly shredded or sliced |
| asparagus tips | fresh beans, sliced | red or yellow bell peppers, cored and thinly sliced |
| DRESSING: 1/2 cup olive oil | 3 tbsps lemon juice | 1 tbsp chopped fresh parsley |
| 1 tbsp chopped fresh basil | 1/2 cup freshly grated parmesan cheese | 2 tbsps mild mustard |
| salt and freshly ground black pepper | pinch of sugar | |
| 1 | Cook pasta in a large saucepan of boiling, salted water with 1 tbsp oil for 10 to 12 minutes, until just tender. Rinse under hot water to remove starch. Leave in cold water. |
| 2 | Place all the vegetables, except the cucumber, into boiling, salted water for about 3 minutes, until just tender. Rinse in cold water and leave to drain. |
| 3 | Mix the dressing ingredients together well. |
| 4 | Drain the pasta thoroughly and toss with the dressing. Add the vegetables and toss to coat. |