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1
Vinaigrette: Beat vinegar, juices, mustard and garlic in large bowl with wire whisk until well blended.
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2
Gradually add oils, beating constantly.
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3
Add salt and black pepper; mix well.
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4
Cover.
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5
Refrigerate until ready to use.
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6
Garlic Confit: Pour oil into small saucepan.
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7
Add garlic, thyme and crushed red pepper.
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8
Bring to boil on medium heat.
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9
Reduce heat to medium-low; simmer 4 min.
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10
Remove from heat.
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11
Let stand 30 min.
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12
(Garlic will be soft when pierced with tip of small knife.)
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13
Set aside.
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14
Pasta: Cook pasta as directed on package; drain.
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15
Rinse, then drain again.
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16
Place in large bowl.
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17
Add oil; toss to coat.
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18
Cool, then refrigerate while preparing vegetables.
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19
Vegetables: Combine mushrooms, fennel, zucchini, asparagus, onions and yellow squash in shallow non-reactive pan.
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20
Add 3-1/2 cups (825 mL) of the Vinaigrette (or 1-3/4 cups [425 mL] of the Vinaigrette for trial recipe); toss to coat.
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21
Refrigerate 30 to 45 min.
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22
to marinate.
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23
Meanwhile, whisk mayonnaise into remaining 1 cup Vinaigrette ( or into remaining 1/2 cup Vinaigrette for trial recipe.
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24
Cover.
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25
Refrigerate until ready to use.
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26
Drain vegetables; discard marinade.
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27
Grill vegetables until crisp-tender.
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28
Remove from grill; spread into single layer in full sheet pans.
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29
Cool completely.
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30
Cut into bite-size pieces.
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31
Drain Garlic Confit; discard oil and thyme.
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32
Add garlic to Pasta along with the grilled vegetables, roasted red and yellow peppers, remaining 1-1/2 cups (375 mL) Vinaigrette (or remaining 3/4 cup [175 mL] Vinaigrette for trial recipe), the chervil, chives and parsley; toss to coat.
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33
Serve at room temperature.
