Frank's Recipes! Pasta Salad with Sweet Peppers and Dill

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Pasta Salad with Sweet Peppers and Dill

3 1/2 cups rotini (corkscrew-shaped pasta); or
1/2 lb flat egg noodles
3/4 lb snow peas or green beans
3 cups cauliflower; in small pieces
1 cup thinly sliced carrots
2 sweet peppers; chopped
2 green onions; chopped
1/4 cup chopped fresh dill

Dressing
2 cloves garlic; minced
1 cup red wine vinegar
1 tablespoon granulated sugar
1/3 cup corn oil
3 tablespoons water
salt
freshly ground pepper

You can add any of the usual salad ingredients to this dish except lettuce. It's a terrific salad to have in the refrigerator for a quick and easy summer meal or a picnic. Vegetables can be crisply cooked, but I like the crunch of them raw. To serve as a main course, add julienne strips of ham, chicken and/or cheese. In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting after 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again. Blanch snow peas or green beans in boiling water for 2 minutes. Drain; rinse under cold running water and drain again. Cut diagonally into 2-inch lengths. In large bowl, combine cauliflower, carrots, peppers, green onions, dill, snow peas and pasta; toss to mix.

Dressing:
In food processor or bowl, combine garlic, vinegar and sugar; mix well. While whisking or processing, gradually add oil and water; mix well. Pour over salad and toss to mix. Add salt and pepper to taste.

Yield: about 10 servings