Red Onion, small, thinly sliced from stem to root, soaked 20 minutes in 30 ml Whit Wine Vinegar, and Water
100 g
Snow Peas, strings removed
1/2
Carrot, shredded
100 g
Peas
100 g
Broccoli Florets
1
Red Pepper, thin slices
150 g
Cherry Tomatoes, cut in half
1
Red Onion, finely chopped, soaked 20 minutes in 30 ml
White Wine Vinegar, and Water
3
Scallions, thinly sliced
2 g
Salt
Method:
In a bowl add Mustard, Vinegar, Salt, Splenda, Oil, Pepper, Fennel, Thyme, Salt, and Cayenne. With a mixer on medium high speed blend together for 2 minutes, (until Sauce is emulsified).
In a pot on high heat, add Water and 6 g of Salt. Bring Water to a boil, add Pasta, bring back to a boil. Reduce heat to medium, boil Pasta for 6 minutes. Add Broccoli to the Pasta, boil for 2 minutes more. Drain Pasta, set aside to cool.
In a fry pan on medium high heat, add Olive Oil, allow to get hot. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 3 minutes. Add Snow Peas, lightly season with Salt, Pepper, and Garlic Plus, sauté for 4 minutes. Set aside allow to cool.
To a large bowl add Pasta, Broccoli, Carrot, Peas, Snow Peas, Onion, Scallions, Red Peppers, and Tomatoes. Toss to combine. Add Salt, toss to mix well.
Add Dressing to the Pasta, mix well. Refrigerate for 3 to 4 hours.