Nat's Pasta Salad

Dressing:

2/3 c. olive oil

1/3 c. red wine vinegar (or any other variety that you prefer)

1 clove garlic minced (I have used garlic powder)

1 t. sugar

3 T. fresh basil or 3 t. dried

1 t. onion powder

1 1/2 t. salt

1 T. mustard (preferably Dijon but yellow works too)

Mix well in a blender

Salad:

16 oz. pasta (wheat or white rotini or any curly pasta)

Grape or cherry tomatoes, olives, cheese chunks, sliced carrots,

chicken chunks, peppers (red or yellow) and pine nuts.

I usually start the water boiling and make the dressing while the noodles are cooking. It works best if you put the sauce on right after you mix it so it doesn't separate. Also, wait until the noodles cool a little before putting the cheese in - learned that one the hard way.