Garden Macaroni Salad – We Love God!

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

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”