200 g uncooked pasta
100 g fresh broccoli florets
100 g fresh cauliflowerets
200 g cheese, cubed
20 pitted ripe olives, drained and halved
1/2 cup quartered cherry tomatoes

Dressing:
1/3 cup olive oil
1/4 cup white wine vinegar
2 tsp mustard
1 tsp dried basil
1 clove garlic,
crushed salt, pepper

Cook pasta until soften.
Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes.
Drain pasta and rinse in cold water; add to vegetables.
In a small bowl, whisk the dressing ingredients.
Pour over salad; toss to coat.
Chill until serving.