Finally . . .

Sorry I have been such a slacker with blogging this week. You guys are all really on the ball and your recipes sound heavenly. I'm proud of you all, especially you Maddie. I don't know how you fit everything into your busy schedule -- way to go! Here's a recipe that I thought sounded good.
Springtime Pasta Salad
12 ounces spaghetti, linguine, or thin spaghetti, uncooked
1 T. canola oil
8 ounces broccoli florets
8 ounces asparagus, cut in 1-inch pieces
4 scallions or spring onions, cut in 1-inch slices
2 cloves garlic, finely chopped
1 10-oz. package frozen peas, thawed and drained
1 green or red bell pepper, coarsely chopped
8 ounces mushrooms, sliced
1/4 cup minced fresh parsley
Dressing:
3 T. red wine vinegar
3 T. fresh lemon juice
1 T. Dijon mustard
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne pepper
Freshly ground black pepper to taste
2 T. canola oil
Add oil to boiling water. Prepare pasta according to package directions; drain. In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms, and parsley. In a small bowl, whisk together first 8 dressing ingredients. Slowly whisk in the oil until dressing is well blended. Pour dressing over pasta mixture and toss gently until well mixed.