Sedani Rigati with vegetables

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1 Cook the pasta until it is "al dente" quickly plunge it in cold water, drain, and add a little oil and coat well.

2 Cut the vegetables into small pieces and mix them with the mayonnaise, the white sauce, and the mustard.

3 Add all the ingredients to the pasta and mix delicately.

4 Add salt and pepper to taste. Before serving add the basil leaves ripped into small pieces.

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400 g Sedani Rigati
a few leaves of basil chopped
200 g mixture of vegetables for salads: peas, onions, beets, carrots, celery, gherkin pickles, cauliflower, and peppers
2 tbsp white sauce (with green peppercorns)
2 tbsp mayonnaise
1 tsp mustard
1 tbsp extra virgin olive oil
salt to taste
black pepper