As the food editor of the Toronto Sun and co-author of the cookbook Best Recipes Under the Sun (Totem Books, 1987), Marion Kane has a busy time testing recipes and reviewing restaurants. Her teenage daughter, Esther, 18, loves this vegetarian pasta salad, which her mom says is "a super sidekick for barbecued meat or fish." Kane suggests varying the veggies according to the season; "Go for contrasting colours if possible."
- Portion size 6 servings
Dressing: In small bowl, whisk together oil, vinegar, soy sauce, mustard, garlic, and salt and pepper to taste.
In large pot of boiling salted water, cook pasta until al dente (tender but firm), about 8 minutes. Drain, rinse in cold water, drain well and transfer to large serving bowl. Toss with oil.
Meanwhile, on rack in shallow pan, roast red pepper in 375 F (190 C) oven for 15 minutes; turn and continue roasting for about 15 minutes or until skin loosens. Let cool, peel, seed and cut into julienne strips.
Steam broccoli for 3 minutes until tender-crisp; add peas halfway through cooking time. Refresh under cold running water; drain well. Heat pine nuts in small heavy skillet over medium heat, stirring constantly, until golden brown, about 5 minutes.
Add red pepper, broccoli, peas and dressing to pasta; toss well. Just before serving, taste and adjust seasoning. Sprinkle with pine nuts and parsley.