7 oz. corkscrew macaroni, cooked, drained, rinsed
1 C. cauliflower florets
1 C. broccoli florets
1 small zucchini, thinly sliced
½ C. chopped red pepper
1 small red onion, thinly sliced
1 can sliced black olives
¼ C. snipped parsley
1 can mushrooms (can use fresh)
2 medium tomatoes, cut into wedges
Toss all ingredients except tomatoes. Combine the following dressing ingredients in a jar. Cover, shake well and pour over salad.
½ C. olive oil
2-4 Tbsp. lemon juice (or to taste)
2 cloves garlic, minced
2 tsp. dried basil
1 tsp. dried oregano
Toss salad to coat. Cover; chill 4-24 hours.
To serve, add tomatoes; toss gently.