Pasta Salad

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Pasta Salad

 

 

16 oz. rotini or bowtie pasta

1/2 cup olive oil

5 - 6 Tbsp. dijon mustard

5 Tbsp. red wine vinegar

1 heaping tsp. dried basil

1/2 - 1 tsp. salt

2 tsp. garlic powder

1 cup diced cauliflower

1 small cucumber, diced

2 tomatoes, diced

3 cloves garlic, minced

1 bunch scallions, sliced (white part only)

 

Place the mustard, oil, vinegar, basil, salt, garlic, and

vegetables in a bowl, mix well, and let marinate for one hour. Cook

pasta in water, and set aside to cool. Add to mustard mixture and

mix.

 

This salad seems to taste best when still warm, and when fresh, but

it tastes fine days later. The vinegar flavor becomes stronger with

time, and it becomes much drier, so take care if you are making it in

advance.