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Tomato, Broccoli And Pasta Salad

Healthycooking's picture
Ingredients
  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
  Water 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Dijon mustard 1 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Ground pepper To Taste
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Healthy

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