2/3 c. oil
1/2 c. white wine vinegar
1 tbsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic, minced
2 tsp. sweet basil leaves
1 head cauliflower or broccoli flowerets, cooked
1 (9 oz.) pkg. frozen green beans
1 (6 oz.) can lg. olives, drained
1 c. cherry tomato halves
1 c. Monterey Jack cheese, cubed
1 pkg. pasta noodles (regular or spinach)

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