EASY VEGETABLE-PASTA SALAD
Serves 8

4 cups corkscrew tri-color macaroni
1 12 oz pkg, fresh baby spinach, ready for serving
1 lb. Smoked cheddar, cubed
2 medium zucchinis
3 large carrots
2 cans sliced beets, drained
2 cans whole kernel corn, drained
1 can garbanzos, drained

Dressing:
½ cup olive oil
½ cup sherry vinegar or half and half Balsamic and sherry
4 tsp sugar
½ tsp dried basil
salt and ground pepper to taste
2 eggs.

Prepare macaroni according to package instruction; drain. Slice spinach if you are not using baby spinach (It is ready to serve); cut smoked cheese in cubes; julienne the zucchini and with vegetable peeler, peel carrots lengthwise into long strips. To serve: Pace macaroni in large bowl; top with half of the spinach, smoked cheese cubes, beets, ½ zucchini, corn, remaining spinach, garbanzos, remaining zucchini and carrots. Blend dressing ingredients in a blender or processor; pass dressing to serve over the salad. The dressing is excellent with any pasta or rice salad.