Chilled Broccoli Pasta Salad
|Small broccoli florets||3 Cup (48 tbs)|
|Cooked rotini||3 Cup (48 tbs) (Made From About 6 Ounces Uncooked Corkscrew Pasta, Without Salt Or Fat)|
|Thinly sliced red cabbage||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), peeled|
|White wine vinegar||3 Tablespoon|
|Mango chutney||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
1. Drop broccoli into a large saucepan of boiling water, and return to a boil. Cook 1 minute, and drain. Pour cold water over broccoli, and drain. Combine broccoli, pasta, and cabbage in a large bowl; set aside.
2. Place garlic in a blender; process until minced. Add vinegar and next 4 ingredients; process until smooth. With blender on, add oil through opening in lid; process until blended. Pour over pasta mixture; toss gently. Cover and chill 30 minutes.