Tri-Colored Pasta Salad

• 1 lb fresh broccoli
• 2 cups tri-colored pasta
• 1 (15 ounce) can kidney beans, rinsed and drained
• 13 cup olive oil
• 14 cup red wine vinegar (or balsamic)
• 1 tablespoon Dijon mustard
• 12 teaspoon dried basil or 1 tablespoon fresh basil

1. Cut broccoli into bite-sized pieces and steam until tender-crisp.
2. Cook pasta until al dente.
3. Rinse with cool water, drain and set aside.
4. In a large bowl, combine broccoli, pasta, and beans.
5. In a separate bowl, combine oil, vinegar, mustard, and basil.
6. Add this to pasta mixture and mix well.
7. Serve at room temperature or chilled.

fresh broccoli, tricolored pasta, kidney beans, olive oil, red wine vinegar, mustard, basil

Taken from www.food.com/recipe/tri-colored-pasta-salad-158245 (may not work)