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