Easy Summer Pasta

Ingredients

1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoons salt
1/3 cup plus 3 Tablespoons olive oil
1 small onion, sliced
1/2 pound Chinese pea pods, cut in half
4 medium carrots, sliced
1 bunch broccoli, cut into bite size pieces
1/4 cup water
1 pound rigatoni, cooked to package directions
3 small tomatoes, cut in wedges
1/2 cup chopped fresh basil
3/4 cup grated Parmesan cheese

Directions

In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil. Set aside. In a large skillet, saute onion in 1 Tablespoon olive for two minutes. Add pea pods and cook 2-3 minutes until tender, yet crisp. Transfer to a large bowl. In same skillet, add 2 Tablespoons olive oil, carrots and broccoli. Add water. Reduce heat to medium, cover and cook 3 minutes. Uncover and cook 5 minutes until vegetables are tender, yet crisp. Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese. Toss and serve warm or cold.