| 1 | Break the spaghetti strands into thirds. |
| 2 | Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). |
| 3 | Drain and set aside. |
| 4 | Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. |
| 5 | Add this to the cooked spaghetti and gently mix. |
| 6 | Scrape the asparagur and cut each spear on the diagonal into 1" pieces. |
| 7 | Steam these pieces into a small amount of boiling water 5 min. drain and stir into the spaghetti. |
| 8 | Cut the zucchini in half lengthwise. |
| 9 | Slice each half crosswise into ? pieces. |
| 10 | Stir these into the spaghetti. |
| 11 | Cut the snow peas on the diagonal into ? slices. |
| 12 | Stir these into the spaghetti. |
| 13 | Stir in the mushrooms and tomatoes. |
| 14 | Combine the parsley and basil. |
| 15 | Shower the salad with the combined herbs but do not toss. |
| 16 | Salad can be served now or covered and refrigerated. |
| 17 | If chilled, let it return nearly to room temperature for best flavor |
