Tomato, Broccoli And Pasta Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 lb rigatoni pasta or 1/4 lb other pastas (i use vegetable pasta, 1/2 a box)
• 3 cups broccoli florets, blanched
• 1 cup chopped green onion
• 3 roma tomatoes, cut in wedges
• 1/4 lb lowfat mozzarella cheese, cubed
• 1/3 cup minced fresh parsley (optional)
• 3 tablespoons lemon juice
• 3 tablespoons water
• 2 cloves garlic, minced
• 1 teaspoon dijon mustard
• 1/4 cup olive oil
• salt and pepper
• black olives, as much as you like

Recipe

• 1 cook pasta until tender but firm.
• 2 drain and rinse under cold water.
• 3 wrap in paper towel and set aside.
• 4 blanch the broccoli for 2 minutes in boiling water.
• 5 drain and rinse in cold water and wrap in a towel.
• 6 in salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) dressing: combine lemon juice, water, garlic, mustard and olive oil till mixed well.
• 7 pour over salad and toss till mixed.
• 8 add salt and pepper to taste.
• 9 refrigerate for 1 hour or up to 4 hours.
• 10 tastes even better the next day.
• 11 the broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.