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Prep Time: 11 Minutes Cook Time: 8 Minutes |
Ready In: 19 Minutes Servings: 12 |
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It was submitted by Erika Shupe of Mount Vernon, WA, who says: Pasta salads are always well received at potlucks, but even if you're not serving a crowd, go ahead and make this anyway - the salad will keep in the refrigerator for a few days. Ingredients:
8 ounces uncooked spiral shaped pasta |
1 3/4 cups fresh broccoli florets |
1 1/2 cups fresh cauliflower florets |
8 ounces monterey jack cheese, cubed |
1 (6 ounce) can pitted ripe olives, drained and halved |
1/2 cup cherry tomatoes, quartered |
1/3 cup olive oil |
1/4 cup white wine vinegar |
1 1/2 teaspoons dijon mustard |
1 garlic clove, minced |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions.
2. Drain and rinse in cold water.
3. In a large bowl, combine the pasta, broccoli, cauliflower, cheese, olives and tomatoes.
4. In a small bowl, whisk the dressing ingredients.
5. Pour over salad and toss to coat.
6. Refrigerate until serving.
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