Sausalito Pasta Salad

By Arlene Burnett, Pittsburgh Post-Gazette

Vinaigrette Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoon McCormick/Shilling California Style Garlic Powder, see note

Salad:
1 pound mini cheese ravioli, cooked
2 carrots, cut in julienne strips
2 cups broccoli florets
1 cup chopped red and green peppers
2 green onions, finely sliced
1/2 cup ripe olives (we used a 3.8-ounce can of sliced)

In a large bowl, blend dressing ingredients well. Blanch carrots and broccoli in boiling water 1 minute. Rinse in cold water, drain well, add to dressing with remaining ingredients. Toss gently but well. Chill 2 hours or serve at room temperature. Serves 4.