Summer Vegetable Pasta Salad

INGREDIENTS

to 16 ounces rotini pasta, cooked according to package directions

1 1/2 cups

fresh broccoli florets

large zucchini or yellow squash, chopped

1 1/2 cups

chopped carrots

1 1/2 cups

seeded and chopped red bell pepper

1 1/2 cups

cubed sharp cheddar cheese

bunches green onions, chopped (white and some green)

1/3 cup

white wine vinegar

1/4 cup

vegetable or canola oil

garlic cloves, minced

1 tbsp

Dijon mustard

1/2 tsp

granulated white sugar

1/2 tsp

dried basil

1/4 tsp

dried oregano

1/4 tsp

seasoned salt

1/4 tsp

table salt

1/4 tsp

pepper

1/4 tsp

red pepper flakes