Perragin's Pasta Primavera

2 cups broccoli flowerets
1 cup thin sliced carrot
1 cup slice asparagus spears
1 cup green beans
1/2 cup frozen peas
1 cup sliced zucchini
1 cup mayonnaise
1/4 cup milk
3 tbls red wine vinegar
2 tbls parmesan cheeses
1 garlic clove crushed
1 pound spiral shaped pasta
1 cup cherry tomatoes
1/2 cup thinly sliced scallions
1/4 cup italian flat leaf parsley
1/4 cup toasted pine nuts

Place in a steaming basket (in this order) the broccoli, carrots, asparagus, green beans peas and zucchini. Cover and steam for about 5 min (want veggies lightly cooked but still crisp). let cool.

In a very large bowl whisk togeather mayonnaise, milk, vinegar cheese and garlic. Cook the pasta till al dente and drain and rinse with col water. Shake after rinsing to remove excess water.

Mix the pasta with the sauce in the bowl till well coated. Add all other ingredients and mix well!

Note: I usually add more garlic and scallions because I love them. To toast the pine nuts just toss in a pan and heat on medium for just a couple minutes till they get light brown. Shake the pan often to prevent buring.