Green Pasta Salad

Ingredients:

• 1/2 pound Spinach spaghetti
• 1/2 cup Mayonnaise
• 1 Clove garlic -- minced
• 2 tablespoon Rice wine vinegar
• 1 teaspoon Curry powder
• 5 Asparagus spears
• 2 Med-size zucchini
• 1/4 pound Snow peas
• 1/4 pound Mushrooms -- sliced 1/4" thick
• 1 pint Cherry tomatoes -- halved
• 1/4 cup Minced parsley
• 1/4 cup Minced basil

Preparation:

• Break the spaghetti strands into thirds.
• Cook the spaghetti in a large quantity of boiling water until tender (about 8 min).
• 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 asparagur and cut each spear on the diagonal into 1" pieces.
• Steam these pieces into a small amount of boiling water 5 min.
• Drain and stir into the spaghetti.
• Cut the zucchini in half lengthwise.
• Slice each half crosswise into 1/4" pieces.
• Stir these into the spaghetti.
• Cut the snow peas on the diagonal into 3/4" 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.