Summer Picnic Pasta Salad

Ingredients

• 1 lb tri-colored pasta (I’ve used shells or spiral shaped)
• 1 cup chopped broccoli
• 1 cup chopped red pepper
• 1 cup asparagus, cut into 1 inch pieces
• 1/4 cup pitted and chopped kalamata olive
• 1/4 cup shredded cheddar cheese
• 1/2 cup cubed marinated mozzarella cheese (optional)
• 1/4 cup yellow mustard
• 1/4 cup white vinegar
• 2 tablespoons mayonnaise
• 3/4 cup sugar
• 3/4 cup vegetable oil or 3/4 cup canola oil
• salt and pepper

Instructions

1. Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
2. Cook pasta until al dente.
3. Rinse with cold water and drain.
4. Toss pasta with chopped vegetables.
5. Mix first 5 ingredients of dressing, and slowly whisk in oil.
6. Season with salt and pepper to taste.
7. Toss dressing with pasta and vegetables.
8. Chill until ready to serve.