Recipe: Green Pasta Salad with Curry Dressing (using spinach spaghetti)

GREEN PASTA SALAD

1/2 lb spinach spaghetti, uncooked
FOR THE DRESSING:
1/2 cup mayonnaise
1 clove garlic, minced
2 tbsp rice wine vinegar
1 tsp curry powder
FOR THE SALAD:
5 asparagus spears
2 medium-size zucchini
1/4 lb snow peas
1/4 lb mushrooms, sliced 1/4-inch thick
1 pint cherry tomatoes, halved
FOR GARNISHING:
1/4 cup minced fresh parsley
1/4 cup minced fresh basil

Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 minutes). Drain and set aside.

Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix.

Scrape the asparagus and cut each spear on the diagonal into 1-inch pieces. Steam these pieces into a small amount of boiling water 5 minutes. Drain and stir into the spaghetti.

Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4-inch pieces. Stir these into the spaghetti.

Cut the snow peas on the diagonal into 3/4-inch slices. Stir these into the spaghetti. Stir in the mushrooms and tomatoes.

Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor.

Source: Rodale's Soups and Salads: Cookbook and Kitchen Album by Charles Gerras