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Broccoli − Cheese Pasta Salad
8
4
4
1
2
oz. Rigatoni, uncooked
Cups fresh Broccoli, florets
oz. Mozzarella cheese, cubed
/3 Cup chopped Fresh Parsley
Tbsp. chopped Fresh Basil
Mustard Vinaigrette
Lettuce Leaves
Cherry tomato halves for Garnish
Cook pasta according to package directions; drain. Rinse with
cold water, and drain. Cook broccoli in a small amount of
boiling water 2 to 3 minutes or until slightly tender; drain.
Rinse with cold water, and drain. Combine pasta, broccoli,
mozzarella cheese, and herbs in a large bowl, toss with
Mustard Vinaigrette, and serve on a lettuce−lined platter.
Mustard Vinaigrette
1
1
2
3
1
1
/2 Cup Vegetable Oil
/3 Cup Lemon Juice
tsp. Dijon Mustard
cloves Garlic, minced
/2 tsp. Salt
/2 tsp. Pepper
Combine all ingredients in a jar, cover tightly, and shake
vigorously. Cover and chill.
Broccoli − Cheese Pasta Salad
21
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