1 pound Penne Pasta cooked and cooled
2 Organic Zucchini (use Green Zucchini) diced
1 tablespoon Olive Oil
1 bunch Asparagus blanched cooled and chopped
2 tablespoons Balsamic Vinegar
2 tablespoons Dijon Mustard
1 pinch Cayenne Pepper
In a large pan, heat the olive oil and quickly sauté the zucchini until just heated through but still crisp. Let cool.
In a large bowl, gently combine the pasta, zucchini and the asparagus. In a small bowl, mix together the salad dressing, vinegar and the mustard. Pour the mixture over the pasta. Season with the cayenne and salt and pepper. Mix well.
Can be served or refrigerated for later service.
This is a great picnic salad because it is more stable than those recipes with dairy in them.