Prize winner Josie Clapper of Meeker, Colorado, created this special salad. Josie says, "This salad is best when it is marinated for at least two hours." Josie also advises that any tasty vegetable combination will work beautifully in this recipe.

Yield: 4 Servings

Ingredients:

1 cup spelt elbow pasta
1 small head broccoli, cut into bite-sized pieces
5 cauliflower florets
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
1/3 cup chopped pimiento
1/3 cup grated low-fat Parmesan cheese
Marinade:
1/2 cup canola oil
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano

Preparation:
Cook the pasta until al dente according to the package directions. Drain well, rinse under cool running water, and drain again. Set aside.
To make the marinade, place all of the marinade ingredients in a 1-quart bowl, and blend well. Set aside.
Place the broccoli, cauliflower, onion, parsley, pimiento and cheese in a 3-quart bowl, and toss to mix. Add the marinade and toss well. Fold in the pasta and toss well.
Cover the bowl and chill for at least 2 hours before serving.