2/3 c. vegetable oil
1/4 c. lemon juice
1 1/2 tsp. paprika
1 tsp. salt
1 tsp. sugar

SALAD:

1 c. broccoli flowerets
1 c. cauliflower flowerets
8 oz. tri-color or rotini pasta
2 green onions, sliced
1 c. shredded carrots
1/2 c. sliced pitted, ripe black olives
8 oz. Cheddar cheese, cubed
10 cherry tomatoes, halved

Blend oil, lemon juice, paprika, salt and sugar in blender or food processor.

Prepare salad: Cook broccoli and cauliflower in large pot boiling salted water 3 minutes or until just tender. Remove flowerets with slotted spoon to colander. Add pasta to boiling water; cook according to package directions. Drain; rinse to stop cooking. Combine cauliflower and broccoli flowerets and pasta in serving bowl. Refrigerate, covered.

Three hours before serving add onion, carrot, olives, Cheddar and dressing to pasta mixture. Refrigerate until serving. Garnish with tomatoes. Serve cold or room temperature.