Tomato, Broccoli And Pasta Salad
|Rigatoni pasta/Other pasta||1⁄4 Pound|
|Broccoli florets||3 Cup (48 tbs)|
|Chopped green onion||1 Cup (16 tbs)|
|Tomatoes||3 , cut into wedges|
|Low fat mozzarella cheese||1⁄4 Pound, cubed|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|For mustard vinaigrette|
|Lemon juice||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dijon mustard||1 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
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.