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Primavera Pasta Salad

Primavera Pasta Salad

8 ounces pasta

¾ cup chopped fresh scallions

¾ cup grated fresh daikon

2 cups halved best-quality fresh cherry tomatoes

¾ cup finely chopped cilantro

¼ cup (or more) vinaigrette (see below)

Salt and pepper to taste

Cook the pasta and drain it, but do not rinse it. Allow it to cool to room temperature, stirring gently from time to time to keep it from sticking. Mix the pasta with all the chopped vegetables in a large serving bowl. Add vinaigrette until every ingredient is lightly dressed (not slathered). Add more tomatoes, cilantro, or scallions to taste. Salt and pepper to taste. Chill. This salad is best served within 5 hours of being prepared.

4 SERVINGS

Vinaigrette

¼ cup best-quality red wine vinegar

1 tablespoon Dijon mustard

¾ to 1 teaspoon granulated sugar

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 cup best-quality olive oil

Whisk together vinegar, mustard, sugar, salt, and pepper. Slowly whisk in the oil to make an emulsion. Whisk again before adding ¼ cup (or a bit more) to the salad. Refrigerate unused vinaigrette.