Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to blend. Bring a large pot of salted water to a boil. Cook pasta until just tender (al dente). Drain, rinse under cold water and drain again. Place in a large bowl and toss with 3/4 cup of the dressing. Add tomatoes, yellow pepper, raisins and walnuts. Toss pasta and other ingredients again and set aside. Twenty minutes before serving, add the lightly blanched snow peas, green beans, scallions, zucchini, black olives and 3/4 cup slivered fresh basil. Toss together and adjust seasonings. Just before serving, add additional dressing to moisten the salad. Then toss with Parmesan cheese and garnish with reserved 2 tb. slivered basil leaves. Posted on WWiVNet. Electronic format by Cathy Harned.