Rotini Pasta Salad

Ingredients

• 12 oz tri-color rotini
• Vegetables
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1 cup broccoli florets
  • 1/2 red onion, thinly sliced or diced
• Sauce
  • 1 cup sugar
  • 1 cup vinegar
  • 1/2 cup olive oil
  • 3 tsp stone-ground mustard
  • Pinch of garlic salt

Instructions

1. Cook tri-color rotini to al dente according to package instructions. Drain and rinse under cold water.
2. While pasta cools, whisk together all sauce ingredients in a large bowl until the sugar is fully dissolved.
3. Cut all vegetables into bite-sized pieces and add to the bowl with the sauce.
4. Add the cooled pasta and toss until evenly coated. Cover and refrigerate overnight before serving.