This is for Donna Boucher aka Miz Booshay who was asking about pasta salad recipes. Donna is a photographer extraordinaire and just all round nice gal. I love her blog, if you haven't been by, do go see her wonderful photos.
(adapted from Susan Branch, I think it's in her Summer book)
1 lb rotini pasta
1/2 cup olive oil
6 cloves garlic, minced fine
1 bunch broccoli
1 bunch snowpeas
1 red and 1 green bell pepper
1 can black pitted olives, drained
1 jar, drained, green olives
1 can baby corn, drained
1 cup parmesan cheese, the real stuff if you can find it
salt and pepper
Cook pasta until al dente (the rotini usually takes me 13 minutes) and drain. Put in large bowl and set aside. I use one of those pasta pots that has a built-in drainer, so I can leave the pasta water for blanching the veggies. If you don't have one of those, either scoop the pasta out of the water quickly, or put another pot on to boil.
Pour oil in saucepan and cook garlic over LOW heat. You do not want to brown the garlic or cook it very long as it turns bitter. I suppose you could also cook it in the microwave, as it doesn't take very long, under a minute as I recall. Set aside to cool.
Lightly blanch the broccoli and snow peas for only 1 1/2 minutes. Remove and immediately plunge under cold water to stop cooking. You can use any veggies you want - zucchini, green beans, anything. Just don't cook them longer than a minute or two. Drain the veggies.
Toss the pasta with the oil/garlic mixture. Add the blanched veggies, the other veggies and the cheese. Toss. Lick fingers. Repeat.
It makes enough to feed a crowd.