Broccoli-Cheese Pasta Salad
(Quick and Easy)
4 ounces uncooked rigatoni
2 cups fresh broccoli flowerets
2 ounces mozzarella cheese, cubed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Mustard Vinaigrette (see below)
Lettuce leaves
Garnish: cherry tomato halves
To Prepare:
Cook pasta according to package directions; drain. Rinse with cold water;
drain. Cook broccoli in a small amount of boiling water 2 to 3 minutes or
until slightly tender; drain. Rinse with cold water; drain. Combine pasta,
broccoli, mozzarella cheese, and herbs in a large bowl; toss gently with
Mustard Vinaigrette, and serve on a lettuce-lined platter. Garnish, if
desired.
Mustard Vinaigrette: 1/4 cup vegetable oil 2 1/2 tablespoons lemon juice 1
teaspoon Dijon mustard 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon
pepper Combine all ingredients in a jar; cover tightly, and shake
vigorously. Cover and chill. Yield: about 1/2 cup.
Yield: 4 servings.
(Quick and Easy)
4 ounces uncooked rigatoni
2 cups fresh broccoli flowerets
2 ounces mozzarella cheese, cubed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Mustard Vinaigrette (see below)
Lettuce leaves
Garnish: cherry tomato halves
To Prepare:
Cook pasta according to package directions; drain. Rinse with cold water;
drain. Cook broccoli in a small amount of boiling water 2 to 3 minutes or
until slightly tender; drain. Rinse with cold water; drain. Combine pasta,
broccoli, mozzarella cheese, and herbs in a large bowl; toss gently with
Mustard Vinaigrette, and serve on a lettuce-lined platter. Garnish, if
desired.
Mustard Vinaigrette: 1/4 cup vegetable oil 2 1/2 tablespoons lemon juice 1
teaspoon Dijon mustard 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon
pepper Combine all ingredients in a jar; cover tightly, and shake
vigorously. Cover and chill. Yield: about 1/2 cup.
Yield: 4 servings.