Veggie Penne Pasta Salad

This salad is great for a gathering and may be prepared a day in advance. Add a bit of shredded Parmesan cheese and snipped fresh basil just before serving, if you like. 

Prep time: 20 minutes  

Cook time: about 10 minutes  

Chill: at least 1 hour  

Dressing:

2/3 cup extra virgin olive oil

1/2 cup white wine vinegar

2 teaspoons spicy brown mustard 

2 teaspoons dried basil

2 teaspoons sugar

1 teaspoon garlic salt, or to taste

Salad:

16-oz. penne pasta

1 cup halved grape or cherry tomatoes

1 cup small cubes zucchini

3/4 cup minced red onion

2/3 cup roasted red peppers, coarsely chopped

1 (3.8-oz.) can sliced ripe olives, drained

Snipped fresh basil

Whisk together all dressing ingredients in a large bowl; set aside. Cook pasta according to package directions; drain well and run under cold water to cool; drain well again. Place pasta in bowl with dressing and toss well to coat. Add remaining ingredients and toss again. Cover and refrigerate for at least 1 hour to chill. (Salad may be prepared a day ahead.) Makes 8 to 10 servings.