 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
âThis dish is a hit and it keeps beautifully in the refrigerator for days,â says Erika Shupe of Mount Vernon, Washington. âWith pasta, veggies and cheese, itâs a complete meal thatâs filling and flavorful!â Ingredients:
8 ounces uncooked spiral pasta |
1-3/4 cups fresh broccoli florets |
1-1/2 cups fresh cauliflowerets |
8 ounces monterey jack cheese, cubed |
1 can (6 ounces) pitted ripe olives, drained and halved |
1/2 cup quartered cherry tomatoes |
dressing: |
1/3 cup olive oil |
1/4 cup white wine vinegar |
1-1/2 teaspoons dijon mustard |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon minced garlic |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes.
2. Drain pasta and rinse in cold water; add to vegetables. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings.
|
|