April'S Favorite Pasta Salad

• 8 ounces rotini pasta
• 2 broccoli florets, chopped
• 1 cucumber, seeded and chopped
• 2 carrots, sliced
• 3/4 cup grape tomatoes, halved
• 1/4 red onion, chopped
• 1/2 lb mozzarella cheese, cubed (or cheddar)
• 2/3 cup vinegar, Heinz gourmet salad vinegar
• 2/3 cup extra virgin olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 dash black pepper
• 2 tablespoons mccormick's Salad Supreme dry seasoning (don't leave this out!, I use Salad Supreme Seasoning)

1. Cook and drain the pasta, but do not rinse. Allow to cool. (Any clumping of the pasta will be fixed when it is tossed with the dressing.)
2. Meanwhile, place vegetables and cheese in a large bowl.
3. Combine vinegar, oil, sugar, and seasonings in container with lid; shake well and pour over vegetables and gently toss.
4. Add cooled pasta to vegetable mixture and toss well. Chill until ready to serve.
5. *Note: You could just substitute regular white vinegar in place of the gourmet salad vinegar if you want. I do that when I'm out of the salad vinegar and it works fine.

rotini pasta, broccoli florets, cucumber, carrots, grape tomatoes, red onion, mozzarella cheese, vinegar, extra virgin olive oil, sugar, salt, paprika, black pepper

Taken from www.food.com/recipe/aprils-favorite-pasta-salad-427903 (may not work)