Ingredients
8 ounces uncooked fusilli or other spiral pasta1 medium zucchini, julienned1 cup fresh cauliflower florets1 cup cherry tomatoes, halved1 small green pepper, chopped1/2 cup chopped red onion1 cup colossal ripe olives, halved3/4 cup pimiento-stuffed olivesDRESSING:1/4 cup ketchup2 tablespoons sugar2 tablespoons white vinegar1 garlic clove, peeled1 teaspoon paprika1/4 teaspoon salt1/2 small onion, cut into wedges1/4 cup canola oil
Preparation
Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add vegetables and olives.
Place first seven dressing ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Add to salad; toss to coat. Refrigerate, covered, at least 2 hours before serving.
