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Pasta Salad



  • 8 ounces uncooked spiral pasta
  • 1 3/4 cups fresh broccoli florets
  • 1 1/2 cups fresh cauliflorets
  • 8 ounces Monterey jack cheese, cubed
  • 1 (6 ounce) can pitted ripe olives, drained and halved
  • 1/2 cup quartered cherry tomatoes


  • 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


  1. Salad: Cook pasta according to package directions.
  2. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes.
  3. Drain pasta and rinse in cold water; add to vegetables.
  4. Dressing: In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
  5. Pour over salad and toss to coat.
  6. Chill until serving time.

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