Potluck Pasta Salad

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1 box (12 oz) rotini or penne rigate

4 cups mix-ins (see below)

Dressing:

1/2 cup white wine vinegar or rice vinegar

1/3 cup olive oil

1 tablespoon Dijon mustard

1 clove garlic, minced

1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley
In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic.

Add herbs. Note: A favorite prepared vinaigrette may be substituted for the Herbed Vinaigrette.

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate until chilled; toss before serving. Add additional dressing, as desired.

Suggested Mix-Ins:

Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash
Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions

Other: olives, cheese — shredded or crumbled, herbs

Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto

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