Potluck and Buffet Recipes

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

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

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.

Yields 12 servings