Chicken Pasta Salad

• 1 1/2 c. oil
• 3/4 c. fresh lemon juice
• 2 garlic cloves, minced
• 5 tsp. sugar or to taste
• 2 1/2 tsp. dry mustard
• 3 Tbsp. minced fresh rosemary or 3 tsp. dried rosemary
• 1 1/4 tsp. salt
• 2 c. broccoli flowerets
• 4 oz. fettuccine, broken up
• 1 Tbsp. olive oil
• 3 Tbsp. Parmesan cheese, grated
• 1 tsp. sesame seed, toasted
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper

1. In a large saucepan, cook broccoli and pasta in a large amount of boiling water for 6 to 8 minutes or just until tender.
2. Drain. Add oil to pasta-vegetable mixture and toss.
3. Add Parmesan cheese, sesame seed, garlic powder and pepper.
4. Toss gently to coat. Serve immediately.
5. Makes 4 servings.

oil, lemon juice, garlic, sugar, dry mustard, fresh rosemary, salt, broccoli flowerets, olive oil, parmesan cheese, sesame seed, garlic powder, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384657 (may not work)