2 c. broccoli florets
2 c. cauliflower slices
8 oz. spiral pasta
1 c. sliced celery
1 c. frozen peas, thawed
1 c. halved cherry tomatoes
1 (4 oz.) can sliced pimento
1 garlic clove, pressed
1 c. mayonnaise
1 tbsp. wine vinegar
1 tsp. salt
1/2 tsp. sweet basil

Steam broccoli and cauliflower 4 minutes. Submerge in cold water to stop cooking. Cook pasta according to package direction. Combine broccoli, cauliflower, pasta, celery, peas, tomato, and pimento in a large salad bowl. Puree remaining ingredients in a blender. Pour over salad and toss. Refrigerate at least 4 hours. Yields 6 servings.