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