Tomato, Broccoli, and Pasta Salad
1/4 pound of rigatoni or other pasta
3 cups of broccoli florets
1 cup of chopped scallions
3 tomatoes, cut in wedges
1/4 pound of low fat mozzarella cheese, cubed
1/3 cup of minced fresh parsley
Mustard Vinaigrette
3 tablespoons of lemon juice
3 tablespoons of water
2 cloves garlic, minced
1 teaspoon of Dijon mustard
1/4 cup of vegetable oil
Salt and freshly ground pepper
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 a salad bowl, combine the pasta, scallions, tomatoes, cheese and
parsley.
Mustard Vinaigrette: In food processor or mixing bowl, combine the
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. Makes 6 servings
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