Mom can't believe she's 63 and I'm 42. I say "OK Mom, let's go with that....what a wondraful celebration. We sooooo pulled off the surprise in spite of me and my big mouth. The visiting with everyone was extra special and the great grands to some and grands to others were so much fun. 
And this scene almost seemed like it may have been after a turkey dinner.
Pasta Salad
I like to make this over the course of 2 or 3 days, especially to take to potluck and such, cuz the flavor really gets good. And you can always add more vegies if they come along. And I like that it's done ahead and all you have to do is stir it and taste it every so often. And then you're out the door.
Dressing
1/3 c. (dressing and marinade) rice vinegar
2/3 c. olive oil
2 tsp. dry mustard
2 heaping tsp. sugar
1 tsp. salt
minced garlic (I like several cloves)
pour dressing over
1 lb (160z) ROTINI PRIMAVERA al dente, drained and cool.
1 15.5oz can black beans
1 15.5oz can kidney beans (all beans rinsed)
1 15.5oz can garbanzo beans
as many capers, sunflower seeds (I like unsalted) (I use at least a half cups of each), or other nuts and such as you like.
I like carrots (shredded) brocoli cabbage lettuce and almost any vegie you can chop up. I like them raw but some like to steam and soften some of them up.
This has been popular where ever I've taken it and it really lends itself to changing it with the seasons and the different vegies.
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