Whole Wheat Pasta Salad

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Whole Wheat Pasta Salad
1 pound short whole-wheat organic pasta, such as fusilli or penne
3 tbs. olive oil
2 medium carrots
1 small head broccoli
1 cup shelled peas, fresh or frozen
1 red or yellow bell pepper, seeded
2 celery ribs
4 scallions
1 large tomato
1/2 cup pitted olives

For the dressing:
3 tbs. wine or balsamic vinegar
1/4 cup olive oil
1 tbs. Dijon mustard
1 tbs. sesame seeds
2 tsp. chopped mixed fresh herbs such as parsley, thyme and basil
4 oz. (2/3 cup diced) Cheddar or mozzarella, or a combination of both
sea salt and freshly ground black pepper, cilantro, to garnish

1. Cook the pasta in a large pan of rapidly boiling salted water until it
   is tender. Drain and rince under cold water to stop the cooking.
2. Drain well and turn into a large bowl. Toss with the 3 tbs. of olive oil
   and set aside. Allow to cool completely before mixing with the other
   ingredients.
3. Lightly blanch the carrots, broccoli and peas in a large pan of boiling
   water. Refresh under cold water. Drain well.
4. Chop the carrots and broccoli into bite-size pieces and add to the
   pasta with the peas. Slice the pepper, celery, scallions and tomato
   into small pieces. Add them to the salad with the olives.
5. Make the dressing in a small bowl by combining the vinegar with the oil
   and mustard. Stir in the sesame seeds and herbs. Mix the dressing into
   the salad. Taste for seasoning; add salt and pepper or more oil and
   vinegar as necessary. Stir in the cheese. Allow the salad to stand for
   15 minutes before serving. Garnish with cilantro. Serves 8.

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