MARINATED PASTA SALAD

1 pound corkscrew pasta, tri-color

3/4 cup olive oil

4 green onion, thinly sliced

1 red pepper, finely chopped

2 large carrots, shredded coarsely

3 yellow squash, coarsely chopped

1 pound fresh broccoli, lightly streamed until just tender

2 tablespoons chives, minced

1 cup fresh basil, chopped

1 cup Parmesan cheese, freshly grated

1 tablespoon Dijon mustard

1/4 cup balsamic vinegar

3 garlic cloves, minced

1 tablespoon sugar

Red pepper flakes, crushed

Black pepper

Salt

Cook pasta in boiling water al dente (firm). Drain and immediately toss with 1/4 cup olive oil and cool to room temperature, stirring occasionally. Add green onions, red peppers, carrots, squash, broccoli, chives, chopped basil, and 3/4 cup Parmesan cheese. Mix thoroughly, using hands. Blend together mustard, vinegar, garlic, sugar, salt and pepper, adding red pepper flakes to taste. While beating continuously, slowly add remaining olive oil. Pour over pasta and toss to mix well. Refrigerate if dish is being prepared for following day. Allow pasta to sit at room temperature for at least 2 hours before serving. Sprinkle with Parmesan cheese immediately before bringing to the table.