Will's Pasta Primavera

Ingredients

• 1  tablespoonolive oil
• 1  tablespoonbalsamic vinegar
• 1  teaspoonDijon-style mustard
• 1/4  teaspoonsalt
• 1/4  teaspoonground black pepper
• 6  ouncesdried vermicelli pasta
• 4  cupsarugula leaves
• 1  largeyellow or orange sweet pepper, cut into thin strips (1 cup)
• 1  mediumcarrot, cut into thin strips (1/2 cup)
• 1/2  cupfresh sugar snap peas
• 4  red boiling onions, cut into thin wedges
• 4  ouncesthinly sliced ham or prosciutto, cut into 1-inch strips
• 2  tablespoonsfinely 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.