Broccoli-Macaroni Salad

• 2 bunches broccoli (cut off the stems and break up the florets, rinse)
• 1 lb macaroni, no egg (twist, penne, etc.)
• 1 red bell pepper (seeded, rinsed, sliced)
• 1 orange bell peppers (seeded, rinsed, sliced) or 1 yellow bell pepper (seeded, rinsed, sliced)
• 3 scallions (trimmed, rinsed, chopped) or 3 green onions (trimmed, rinsed, chopped)
• 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
• 6 garlic cloves, thinly (rinsed, sliced)
• 1 teaspoon honey mustard
• 2 teaspoons vinaigrette or 2 teaspoons lemon juice
• 12 teaspoon fresh basil (rinsed, diced)
• 12 teaspoon fresh parsley (rinsed, diced)
• salt and black pepper

1. Boil water, add the macaroni; cook it for 15 minutes (al dente).
2. Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well.
3. Place the broccoli in a serving dish.
4. Saute the garlic with one tablespoon oil in a medium heat.
5. Add scallion and peppers; Stir-fry for 2 minutes.
6. Mix the broccoli with the Saute vegetables.
7. Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth.
8. At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well.
9. Keep it in fridge.
10. At the time of serving, sprinkle the parsley.

broccoli, macaroni, red bell pepper, orange bell peppers, scallions, extra virgin olive oil, garlic, honey, vinaigrette, fresh basil, parsley, salt

Taken from www.food.com/recipe/broccoli-macaroni-salad-339629 (may not work)