Pasta salad with a tangy vinaigrette

What you need:

• 12 ounces of pasta (spirals or bowties)
• carrot (3 ounces)
• green or sweet onion (3 ounces)
• broccoli (4 ounces of finely chopped-up florets)
• 1/2 cup white vinegar (or red apple vinegar?)
• 1/3 cup olive oil
• 1/3 cup mustard (I use Goulden's brown)
• 3 teaspoons Worcestershire sauce
• 1 tablespoon sugar

Preparation:

1. Cook the pasta:
   1. Put 2 inches of water in a 9.5 inch diameter pot, and bring to a full rolling boil.
   2. Add 12 ounces of dry pasta (spirals or bowties), cover and cook on medium for 8 minutes (that makes it al dente on my stove).
   3. Drain the cooked pasta (and, if it threatens to be overcooked, run cold water over it).

2. Prepare the veggies:
   1. carrot: 3 ounces thinly sliced or very coarsely shredded
   2. onions: 3 ounces diced green onion and/or sweet onion
   3. broccoli: 4 ounces of finely chopped-up florets

3. Combine the following in a large bowl, and whisk to blend thoroughly:
   1. 1/2 cup white vinegar (red apple vinegar?)
   2. 1/3 cup olive oil
   3. 1/3 cup mustard
   4. 3 teaspoons Worcestershire sauce
   5. 1 tablespoon sugar

4. Add the pasta and vegetables and toss to coat them well.