Veggy Pasta Salad

2/3 cup olive oil
1/4 cup fresh lemon juice
1 1/2 cup paprika
1 tsp. salt
1 tsp. sugar
1 cup small broccoli flowerets
1 cup small cauliflower flowerets
8 oz. spiral pasta
2 green onions, sliced diagonally
1 cup shredded carrots
1 cup sliced, ripe black olives
8 oz. cheddar cheese, cubed
10 cherry tomatoes, halved

Blend oil, lemon juice, paprika, salt and sugar in blender. Prepare salad: Cook broccoli and cauliflower in large pot of boiling salted water for 3 minutes or until tender. Remove from boiling water and drain. Add pasta to boiling water; cook according to package directions. Drain and rinse. Combine flowerets and pasta and refrigerate till cold. Add vegetables, cheddar cheese and dressing to pasta mixture. Refrigerate for 3 ours. Garnish with tomatoes. Serve & Enjoy!