Broccoli Pasta & Bean Salad
|Dry large shell-shaped pasta||2 Cup (32 tbs) (about 6 oz)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Basil||1⁄2 Teaspoon (dry)|
|Red kidney beans||15 Ounce, drained, rinsed|
Trim and discard tough ends from broccoli stalks.
Thinly slice tender portion of stalks crosswise; cut tops into bite-size flowerets.
Set all broccoli aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until barely tender to bite (10 to 12 minutes); or cook according to package directions.
Drop broccoli into boiling water and cook just until it turns bright green (1 to 2 minutes).
Drain pasta and broccoli, rinse with cold water, and drain well again.
While pasta and broccoli are cooking, combine oil, vinegar, mustard, and basil in a large bowl.
Mix until well blended, then add drained pasta, broccoli, and beans; mix gently.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate for up to 2 hours.