Garden Macaroni Salad – We Love God!

One of the best evidences that we are truly seeking Heaven is the possession of hearts that are weaned from this world. None will ever enter the Father’s House on high in whose soul the first fruits of heavenly peace and joy does not grow now. He who finds his satisfaction in temporal things is woefully deceived if he imagines he can enjoy eternal things. He whose joy is all gone when earthly possessions are snatched from him, knows nothing of that peace which “passeth all understanding.” And yet, if the auto, radio, newspaper, money to go to the movies, were taken away from the average “church member,” what would he then have left to make life worth living?

A.W. Pink

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

INGREDIENTS

2	T	Dijon mustard
1/2	c	Red wine vinegar
1	T	Finely minced garlic
1	t	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		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		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:  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

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”