Broccoli and Sun-dried Tomato Pasta Salad with Walnuts

• 8 ounces pasta, rotini prefer whole wheat
• 1 cup broccoli florets
• 1/4 cup sundried tomatoes oil packed, sliced
• 2 tablespoons sundried tomato oil
• 1 clove garlic freshly minced
• 1/2 cup walnuts toasted and chopped
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1/4 cup basil fresh leaves, sliced
• salt and black pepper to taste

1. Bring a large pot of salted water to a boil.
2. Add the pasta into the pot, and cook for about 10 minutes or until achieves the desired consistency.
3. When the pasta is close to the end, about 3 minutes left, stir in the broccoli.
4. Once it's done, drain both broccoli and pasta.
5. Meanwhile in a large mixing bowl, toss together sunflower seeds, sundried tomatoes, oil, garlic, toasted walnuts, parmesan cheese and basil until well combined.
6. Add drained broccoli and pasta into mixture.
7. Gently toss until well mixed.
8. Season with salt and black pepper to taste.
9. Serve or chill in the refrigerator until ready to use.

pasta, broccoli florets, tomatoes oil, tomato oil, clove garlic, walnuts, parmesan, basil, salt

Taken from recipeland.com/recipe/v/broccoli-sun-dried-tomato-pasta-53064 (may not work)