Mustard and Veggie Pasta Salad

2 cups macaroni

½ cup frozen peas, thawed

½ cup chopped fresh broccoli

½ cup julienned carrots

½ cup canned yellow corn

½ cup chopped fresh tomato

½ cup chopped red bell pepper

3 tablespoons prepared Dijon-style mustard

2 tablespoons Italian-style salad dressing

1 tablespoon balsamic vinaigrette salad dressing

½ teaspoon celery seed, crushed

1 tablespoon light brown sugar

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.

Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.