7-Layer Pasta Salad with Italian Vinaigrette

Ingredients

• 1 clove garlic, crushed
• 2 teaspoons white sugar
• 2 teaspoons mustard powder
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup + 2 tablespoons Tuscanini Red Wine Vinegar
• 1/2 cup Gefen Extra-Virgin Olive Oil
• 1/2 cup vegetable oil
• 1 tablespoon fresh parsley, washed and chopped
• 1/2 teaspoon dried oregano
• 1/4 cup fresh basil, washed and chopped
• 1 cup raw orzo
• 2/3 cup Italian Vinaigrette (above)
• 3 scallions, washed and thinly sliced
• 1/2 cup fresh basil, washed and coarsely chopped
• 2 large red tomatoes, coarsely chopped
• 1/2 pint cherry tomatoes, cut in half
• 1/2 cup Kalamata olives, pitted and halved
• 7 ounces mozzarella cheese, cut in bite-sized pieces
• 3 yellow tomatoes or cherry tomatoes, cut in wedges
• 2 red peppers, roasted and cut into strips
• 1/2 English cucumber, halved lengthwise, seeded and thinly sliced
• 1 tablespoon Tuscanini Capers, rinsed and drained
• salt, to taste
• freshly ground pepper, to taste