1/4 c. cider vinegar
1/4 c. lemon juice
1 tbsp. Dijon mustard
1/2 tsp. salt
1 tsp. thyme leaves, crushed
1/2 tsp. basil leaves, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 c. olive oil
6 c. cooked spaghetti twists
2 c. thinly sliced zucchini
1 c. sliced mushrooms
1/2 c. sliced green onions
1/2 c. sliced pitted ripe olives
1 red bell pepper, cut into thin strips
Shredded Romaine, 1 c.

To Make Dressing: In small bowl combine vinegar, lemon juice, mustard, salt, thyme, basil, garlic powder and pepper. With wire whisk, slowly add oil to vinegar mixture, beating until well blended.

In large bowl, combine pasta and 2/3 cup dressing, tossing to coat pasta well. Cover; refrigerate 3 to 4 hours.

In another bowl, combine remaining ingredients, except Romaine, with remaining 1/3 cup dressing, tossing to coat vegetables well. Cover; refrigerate 3 to 4 hours.

To Serve: Line serving platter with Romaine. Top with pasta, then vegetables. Makes 12 servings. This is a diet pasta salad.