Potluck Pasta Salad

I found this in the updated version of the "Taste of Home" cookbook. It was submitted by Erika Shupe of Mount Vernon, WA, who says: "Pasta salads are always well received at potlucks, but even if you're not serving a crowd, go ahead and make this anyway - the salad will keep in the refrigerator for a few days."

• Ready In: 30 mins
• Serves: 12

Ingredients

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

• DRESSING

• 1⁄3 cup olive oil
• 1⁄4 cup white wine vinegar
• 1 1⁄2 teaspoons Dijon mustard
• 1  garlic clove, minced
• 1  teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cook pasta according to package directions.
2. Drain and rinse in cold water.
3. In a large bowl, combine the pasta, broccoli, cauliflower, cheese, olives and tomatoes.
4. In a small bowl, whisk the dressing ingredients.
5. Pour over salad and toss to coat.
6. Refrigerate until serving.