Instructions: Cook the pasta until barely al dente according to package directions. Add broccoli and carrots and cook for 30 to 60 seconds, or until the broccoli turns bright green and is crisp and tender. Drain the pasta and vegetables, rinse with cold water and drain again. Transfer the mixture to a large bowl, toss in the red pepper.

In a small bowl, combine the dressing ingredients and stir to mix. Pour the dressing over the pasta and vegetables and toss gently to mix well. Cover the salad and chill for at least 2 hours or overnight before serving.

Serves from 4 to 12 as entree or appetizer.

REPORT from kitpath@earthlink.net 2001-09-25: Tested with tri-color corkscrew pasta cooked in water seasoned with a vegetable flake salt substitute (Lawrys). To feed two we halved the salad recipe and quartered the dressing recipe and still there was too much dressing. We used a sour cream and plain non-fat yogurt mixture (3tbs cream to 1tbs yogurt). REVIEW: The dressing was not too sweet; we did add a smidge more mustard than called for; and a pinch of salt. Fresh basil is a must. Could do this salad with broccoli stems only, just to keep the textures similar. Very tasty. Colorful. Would make a good portable lunch, too.

Description: "Light and tasty. Fresh basil is a must!"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.