Broccoli Cheese Pasta Salad

Salad

Ingredients:

• 8oz rigatoni, uncooked
• 4 cups fresh broccoli flowerets
• 4oz mozzarella cheese, cubed
• 1/3 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• lettuce leaves
• cherry tomatos, halved
• mustard vinaigrette (below)

Instructions:

Cook the pasta according to the package directions, then drain. Rinse with cold water and drain again. Cook the broccoli in a small amount of boiling water for 2 to 3 minutes or until slightly tender, rinse with cold water and drain. Combine the pasta, broccoli, mozzarella cheese and herbs in a large bowl and toss with the mustard vinaigrette and serve on a lettuce-lined platter. Garnish with the cherry tomatoes if desired.

Mustard Vinaigrette

Ingredients:

• 1/2 cup vegetable oil
• 1/3 cup lemon juice
• 2 teaspoons dijon mustard
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

Combine all the ingredients in a jar, cover tightly and shake vigorously. Chill.