Will's Pasta Primavera

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon balsamic vinegar
• 1  teaspoon Dijon-style mustard
• 1/4  teaspoon salt
• 1/4  teaspoon ground black pepper
• 6  ounces dried vermicelli pasta
• 4  cups arugula leaves
• 1  large yellow or orange sweet pepper, cut into thin strips (1 cup)
• 1  medium carrot, cut into thin strips (1/2 cup)
• 1/2  cup fresh sugar snap peas
• 4  red boiling onions, cut into thin wedges
• 4  ounces thinly sliced ham or prosciutto, cut into 1-inch strips
• 2  tablespoons finely shredded Parmesan cheese (optional)

Directions

In a small screw-top jar combine olive oil, balsamic vinegar, mustard, salt, and pepper. Cover and shake well; set aside.

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Place individual portions of cooked pasta on 4 serving plates, forming a nest.

In a large bowl combine arugula, sweet pepper, carrot, pea pods, and onion. Pile into center of pasta nests. Top with ham. Drizzle with dressing. If desired, sprinkle with Parmesan cheese.

Note: You could also use broccoli florets, chopped tomatoes, zucchini and peas.