Title: Springtime pasta salad
 Categories: Vegetables, Pasta, Rice, Couscous, Salad
      Yield: 8 Servings
 
     16 oz Spaghetti, thin -- cooked
  1 1/2 c  Frozen broccoli cuts --
           Thawed and cooked
    1/2 c  Onions -- chopped
      2    Cloves garlic -- chopped
           Fine
      2 c  Frozen green peas -- thawed
    1/2 c  Bell peppers -- chopped
      8 oz Mushrooms -- sliced
    1/4 c  Parsley
           Dressing----
      3 tb White vinegar
      3 tb Lemon juice
      1 tb Prepared mustard
      1 ts Olive oil
      2 ts Salt
    1/2 ts Basil
    1/2 ts Oregano
    1/2 ts Thyme
    1/4 ts Black pepper
    1/8 ts Cayenne pepper
 
  Prepare spaghetti according to package directions; drain. In a large
  pot, cook broccoli in boiling water until crisp yet tender, about 4
  minutes. Drain and add to pasta. Add onions, garlic, peas, bell
  peppers, mushrooms, and parsley to pasta. To prepare dressing,
  combine vinegar, lemon juice, mustard, oil, salt, basil, oregano,
  thyme, black pepper, and cayenne pepper in a mixing bowl. Pour
  dressing over pasta mixture and toss gently until well mixed.