Recipe courtesy of Katie Bingham

Ingredients:

¼ lb bow tie pasta

¼ lb whole wheat bow tie pasta

1 tablespoon olive oil

¾ cup mayo

2 tablespoons milk

½ cup parmesan cheese

 2 tablespoons cane vinegar

1 teaspoon salt

¼ teaspoon black pepper

1/8 teaspoon cayenne pepper

1 head of broccoli, roasted then chopped

1 cup shitake caps, roasted then chopped

3 turnips, diced and roasted

½ bunch carrots, quartered roasted

½ bunch carrots, diced

1 bunch green onions, sliced thin

4 radishes, sliced thin

1 brandy wine tomato, diced

1 hot house tomato, diced

1 cup raw greens, chiffonade

Directions:

1. Cook pasta according to package. Rinse with cool water and toss with olive oil. Put in refrigerator.
2. Mix together mayo, milk, parmesan, salt and peppers. Mix with pasta and return to refrigerator.
3. Mix vegetables into pasta. Allow to sit at least 30 minutes.

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