| | DRESSING |
| 2 | tb | Dijon mustard |
| 1/2 | c | Red wine vinegar |
| 1 | tb | Finely minced garlic |
| 1 | ts | Granulated sugar |
| 1 | c | Olive oil |
| | Salt and pepper; to taste |
| | SALAD |
| 1 | lb | Fusilli or other pasta |
| 6 | | Ripe plum tomatoes |
| DIVIDER | | -- each cut in 8 pieces |
| 1 | lg | Yellow pepper; seeded |
| DIVIDER | | -- cut in 1/4" dice |
| 1/2 | c | Yellow raisins |
| 1/2 | c | Coarsely chopped walnuts |
| 3/4 | lb | Snow peas; lightly blanched |
| DIVIDER | | -- cut lengthwise in 1/4" |
| DIVIDER | | -- slivers |
| 1/2 | lb | Tender green beans |
| DIVIDER | | -- lightly blanched |
| DIVIDER | | -- cut in 1" lengths |
| 6 | | Scallions; 3" green on |
| DIVIDER | | -- thinly sliced |
| 1 | md | Zucchini; in 1/4" dice |
| 3/4 | c | Pitted imported black olives |
| 3/4 | c | Slivered fresh basil leaves |
| DIVIDER | | -- 2 tb. reserved |
| 1/4 | c | Freshly grated Parmesan |
