Step 1: Cook linguine al dente in boiling, salted water.
Step 2: Drain and transfer to a large bowl, sprinkle lightly with sesame oil to prevent sticking.
Step 3: Cool, and add green onion, broccoli, pea pods, asparagus and the red pepper to the mix.
Step 4: In a medium bowl mix together Dijon chili mayonnaise ingredients.
Step 5: Add mixture to linguine and mix thoroughly.
Step 6: Serve cold.
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