Broccoli − Cheese Pasta Salad

Broccoli − Cheese Pasta Salad

8 oz. Rigatoni, uncooked
4 Cups fresh Broccoli, florets
4 oz. Mozzarella cheese, cubed
1/3 Cup chopped Fresh Parsley
2 Tbsp. chopped Fresh Basil
Mustard Vinaigrette
Lettuce Leaves
Cherry tomato halves for Garnish
Cook pasta according to package directions; drain. Rinse with
cold water, and drain. Cook broccoli in a small amount of
boiling water 2 to 3 minutes or until slightly tender; drain.
Rinse with cold water, and drain. Combine pasta, broccoli,
mozzarella cheese, and herbs in a large bowl, toss with
Mustard Vinaigrette, and serve on a lettuce−lined platter.
Mustard Vinaigrette
1/2 Cup Vegetable Oil
1/3 Cup Lemon Juice
2 tsp. Dijon Mustard
3 cloves Garlic, minced
1/2 tsp. Salt
1/2 tsp. Pepper
Combine all ingredients in a jar, cover tightly, and shake
vigorously. Cover and chill.