Pasta Salad Vinaigrette

1T Minced garlic
3/8c Dijon-style mustard
5/8c Red wine vinegar
2t Salt
1t Freshly ground pepper
1c Walnut oil

1/2lb Spinach pasta
1/2lb Egg pasta, various shapes

½ Bunch broccoli
1/2lb Mushrooms, sliced
1 ½ Yellow squash, sliced
1 ½ Zucchini squash, sliced
½ Small bag radishes, sliced
1/4lb Green beans, steamed

1/2c Parmesan cheese
1/2lb Bacon, cooked and crumbled
1c Walnuts, coarsely chopped


Dressing: Mix the garlic, mustard, vinegar, salt, and pepper in blender. Gradually add the walnut oil and process until well blended. Refrigerate.

Cook the pastas in boiling water until tender; drain and cool. Wash the broccoli and separate into florets. In large bowl, combine the cooled pasta with all the vegetables. Pour half of the dressing over the salad and toss until well mixed. Refrigerate for 6-8 hours or overnight.

Before serving add the parmesan cheese, bacon, walnuts, and additional salad dressing. Adjust seasonings as needed. Serve on lettuce leaves.


Serves 12