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PASTA PRIMAVERA SALAD
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1 pound fettuccine or tubetti
1 large stalk broccoli, woody end discarded, stem peeled and julienned
2 carrots, peeled and julienned
1 red pepper, cored and thinly sliced
1/2 cup parsley, finely chopped
1/4 cup grated Parmesean cheese or more to taste
  (not if you're a vegan, I guess)

Oregano garlic vinaigrette:
1 1/4 teaspoon salt
3 to 4 garlic cloves
1 tablespoon dried Greek oregano
1 teaspoon Dijon mustard
3/4 cup red wine vinegar
6 tablespoon canola or olive oil


	Bring 4 quarts of water to boil in a large pot.  Add pasta and
cook until completely tender.  Drain immediately and rinse several times
with cold water.  Transfer pasta to a large mixing bowl.
	While the pasta is cooking, make the oregano garlic vinaigrette.
COmbine the first five ingredients in blender or food processor until
the garlic is completely chopped.  Gradually add oil.  Pour dressing
over cooled pasta.
	Place broccoli in colander and rinse with hottest water
available.  Rinse and refresh with cold water.
	Add vegetables, (Parmesan) and parsley just before serving.
Serves four to six as a main course.


Courtesy of The Boston Globe, April 1, 1992, Food