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Broccoli Cheese Pasta Salad
8 oz. Rigatoni, uncooked
4. C. fresh Broccoli, flowerets
4 oz. Mozzarella cheese, cubed
1/3 C. chopped Fresh Parsley
2 Tbsp. chopped Fresh Basil
Lettuce Leaves
Cherry tomato halves for Garnish |
Mustard Vinaigrette:
1/2 C. Vegetable Oil
1/3 C. Lemon Juice
2 tsp. Dijon Mustard
3 cloves Garlic, minced
1/2 tsp. Salt
1/2 tsp. Pepper |
Prepare Mustard Vinaigrette:
Combine all ingredients in a jar, cover tightly, and
shake vigorously. Cover and chill.
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 rain.
Combine pasta, broccoli, mozzarella cheese, and herbs
in a large bowl, toss with Mustard Vinaigrette, and serve on a lettuce
lined platter.
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