Pasta And Broccoli Salad
|Oriental sesame oil||1 Tablespoon|
|Red wine vinegar||1 1⁄2 Teaspoon|
|Dried marjoram||1 Teaspoon, crumbled|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Broccoli florets||1 Cup (16 tbs)|
|Elbow macaroni/Fusilli/rotelle/medium size pasta shells||8 Ounce|
|Sweet red pepper||1 Small, cored, seeded, and cut into strips 2 inches long and 1/2 inch wide|
|Yellow onion||1 Small, sliced thin|
|Swiss cheese||2 Ounce, cut into strips 2 inches long and 1/2 inch wide|
|Walnuts||1 Tablespoon, chopped|
To make the dressing, combine the sesame oil, vinegar, marjoram, garlic, and black pepper in a large heatproof bowl and whisk to mix; set aside.
Cook the broccoli for 3 minutes in a large kettle of boiling unsalted water; scoop out with a small strainer, shake to remove excess water, and add to the dressing.
In the same kettle of boiling water, cook the macaroni according to package directions, omitting the salt.
Drain well and add to the broccoli, along with the red pepper, onion, cheese, and walnuts.
Toss well, cover, and refrigerate until needed.