2/3 c. oil
1/2 c. white wine vinegar
1 tbsp. dijon mustard
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic, minced
2 tsp. sweet basil
10 oz. pkg. spinach rotelle
1 head cauliflower florets, cooked
9 oz. pkg. frozen Italian - styled green beans
6 oz. lg. ripe olives, drained
1 c. cherry tomato halves
1 c. (1/4 lb.) jack cheese

Combine oil, vinegar, mustard, salt, pepper, garlic and basil. Cook spinach rotelle as directed; drain and rinse with cold water. Toss dressing with pasta and remaining ingredients. Chill. Makes 12 cups salad.