Instructions: To make the dressing: blend together in a bowl the mustard, garlic, and vinegar. Whisk in the olive oil. Add the green onions. Taste for seasoning and add salt and pepper. Meanwhile, cook the pasta according to package directions; drain. Rinse with cold water and drain again. Toss with half of the dressing and set aside. May be done several days ahead to this point, if necessary. Up to 2 days before serving, steam the snow peas for 1 minute. Refresh in cold water.

Drain well and set aside. Steam the broccoli florets and the zucchini slices separately for 3 minutes each. Drain well and set aside. Combine the sliced red pepper with the cooled and drained vegetables, and toss with the remaining dressing. Combine the vegetables with the pasta. Sprinkle with the Parmesan cheese. Taste for seasoning and add more salt and pepper if needed. Refrigerate until ready to serve, at least 1 hour or up to 2 days, covered.

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