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Heather Moore

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Pasta Salad

Great for potlucks at the office or as a side dish at home!

8 oz uncooked spiral pasta
1-3/4 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
8 oz Monterey Jack cheese, cubed
1 can (6 oz) 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 tsp Dijon mustard
1 tsp dried basil
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp pepper

Cook pasta according to pasta 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 small bowl, whisk the dressing ingredients.  Pour over salad, toss to coat.  Chill until serving.


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Topics : Hospitality_Recreation
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05/21/2012 9:11AM
Pasta Salad
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