Tomato, Broccoli And Pasta Salad Recipe
Ingredients
| 1/4 lb Rigatoni or other pasta | ||
| Broccoli florets | 3 Cup (16 tbs) | |
| 1 Cup chopped green onions | ||
| 3 Tomatoes, cut in wedges | ||
| 1/4 lb Low-fat mozzarella cheese, cubed | ||
| Minced parsley | 1/3 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon (Mustard Vinaigrette:) | |
| Water | 3 Tablespoon (Mustard Vinaigrette:) | |
| Garlic | 2 Clove (5gm), minced (Mustard Vinaigrette:) | |
| Dijon Mustard | 1 Teaspoon (Mustard Vinaigrette:) | |
| Vegetable oil | 1/4 Cup (16 tbs) (Mustard Vinaigrette:) | |
| Ground pepper | 1 To taste (Mustard Vinaigrette:) | |
| Salt | To Taste | |
Directions
In large pot of boiling water, cook pasta until al dente (tender but firm).
Drain and rinse under cold water; drain again and set aside.
In another pot of boiling water, blanch broccoli for 2 minutes.
Drain and rinse under cold water.
Drain again and wrap in paper towel; set aside.
In salad bowl, combine pasta, green onions, tomatoes, cheese and parsley.
Mustard Vinaigrette: In food processor or mixing bowl, combine lemon juice, water, garlic, mustard and oil; mix well.
Pour over salad and toss to mix.
Add salt and pepper to taste.
Cover and refrigerate for 30 minutes or up to 4 hours.
Just before serving, add broccoli and toss to mix.
Drain and rinse under cold water; drain again and set aside.
In another pot of boiling water, blanch broccoli for 2 minutes.
Drain and rinse under cold water.
Drain again and wrap in paper towel; set aside.
In salad bowl, combine pasta, green onions, tomatoes, cheese and parsley.
Mustard Vinaigrette: In food processor or mixing bowl, combine lemon juice, water, garlic, mustard and oil; mix well.
Pour over salad and toss to mix.
Add salt and pepper to taste.
Cover and refrigerate for 30 minutes or up to 4 hours.
Just before serving, add broccoli and toss to mix.
Chef
