Instructions: Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse under cold water. Drain well. Turn into large bowl.

Drizzle olive oil over pasta. Toss to coast.

Add next 6 ingredients. Mix well.

Dressing: Whisk all ingredients in small bowl.

Makes about 1 cup dressing. Drizzle over pasta. Toss gently to coat. Makes 12 cups.

NOTES : I used 8 oz whole wheat pasta, cooked without oil. I used frozen broccoli, blanched at the end of cooking the pasta. Instead of bacon I used 5 slices of canadian bacon. I cooked it then minced it. Instead of an entire red onion I used about half of one, diced. I omitted the mushrooms. I reduced the sunflower seeds to 1/3 cup. Instead of fresh squeezed oj I used some orange-tangerine juice. If using fresh oj Id zest the orange and include it in the dressing. I only used a pinch of white pepper because mine seems unusually strong. Id say this would serve 8 as a side dish. I used lowfat mayo (1 gram of fat per serving). If making ahead do not dress until ready to serve. Pasta absorbs dressing.

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