Name: Garden Macaroni Salad
Ingredients: 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; 1 lb Fusilli or other pasta; 6 Ripe plum tomatoes each cut in 8 pieces; 1 lg Yellow pepper; seeded cut in 1/4" dice; 1/2 c Yellow raisins; 1/2 c Coarsely chopped walnuts; 3/4 lb Snow peas; lightly blanched cut lengthwise in 1/4" slivers; 1/2 lb Tender green beans lightly blanched cut in 1" lengths; 6 Scallions; 3" green on thinly sliced; 1 md Zucchini; in 1/4" dice; 3/4 c Pitted imported black olives; 3/4 c Slivered fresh basil leaves 2 tb. reserved; 1/4 c Freshly grated Parmesan

The events that Matthew recorded as happening in the fulfillment of Old Testament prophecies all happened as a result of human decisions, and were worked out in the course of ordinary human circumstances. Were it not for the inspired commentary by Matthew, we would have no more reason to see the sovereign hand of God in them that we do in the most mundane occurrences reported in our daily newspapers… God recorded in His Word specific instances of His sovereign rule over history in order that we might trust Him in the affairs of history as they unfold before us today. We should remember that, for those experiencing the events recorded in the biblical narratives, God’s hand was no mare apparent to them in those events than His hand is apparent to us today in ours.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Grains		Fruits, Harned 1994, Pasta, Salads, Vegetables	12	Servings

INGREDIENTS

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
1	lb	Fusilli or other pasta
6		Ripe plum tomatoes each cut in 8 pieces
1	lg	Yellow pepper; seeded cut in 1/4" dice
1/2	c	Yellow raisins
1/2	c	Coarsely chopped walnuts
3/4	lb	Snow peas; lightly blanched cut lengthwise in 1/4" slivers
1/2	lb	Tender green beans lightly blanched cut in 1" lengths
6		Scallions; 3" green on thinly sliced
1	md	Zucchini; in 1/4" dice
3/4	c	Pitted imported black olives
3/4	c	Slivered fresh basil leaves 2 tb. reserved
1/4	c	Freshly grated Parmesan

INSTRUCTIONS

DRESSING
SALAD
Dressing:  In a large bowl, whisk together Dijon mustard, red wine vinegar,
garlic and sugar.  Slowly drizzle in olive oil, whisking constantly. Season
with salt and pepper, then set aside for at least 1 hour for flavors to
blend.
Bring a large pot of salted water to a boil.  Cook pasta until just tender
(al dente).  Drain, rinse under cold water and drain again.
Place in a large bowl and toss with 3/4 cup of the dressing. Add tomatoes,
yellow pepper, raisins and walnuts. Toss pasta and other ingredients again
and set aside.
Twenty minutes before serving, add the lightly blanched snow peas, green
beans, scallions, zucchini, black olives and 3/4 cup slivered fresh basil.
Toss together and adjust seasonings. Just before serving, add additional
dressing to moisten the salad.  Then toss with Parmesan cheese and garnish
with reserved 2 tb. slivered basil leaves.
Posted on WWiVNet.  Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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