Penne and Vegetable Salad

Directions

1. 1
   Cook the penne in a large pot of lightly salted boiling water, according to the package instructions, until al dente.
2. 2
   Meanwhile, steam the broccoli and asparagus for 4 minutes.
3. 3
   Add the snow peas and carrots and steam about 3 minutes more, until the vegetables are crisp-tender.
4. 4
   Remove from the heat.
5. 5
   Whisk the vinegar, mustard, and garlic in a large bowl, then gradually whisk in the oil.
6. 6
   Drain the pasta well and add to the bowl.
7. 7
   Toss in the vegetables and basil.
8. 8
   Season with salt and pepper.
9. 9
   Serve warm.
10. 10
    Variation:
11. 11
    Creamy Pasta Primavera: In place of the vinaigrette, add 2/3 cup creme fraiche and 1 tsp whole-grain mustard to the vegetables and pasta.
12. 12
    Thin with a little of the pasta cooking water if necessary.