Broccoli, White Bean and Farfalle Salad

• 1 teaspoon Dijon
• 1 clove garlic, finely chopped
• Juice of a lemon
• 1 teaspoon lemon zest
• 1/4 cup olive oil
• Fresh cracked black pepper
• 2 cups broccoli florets, blanched and refreshed
• 1 red bell pepper, seeded and chopped
• 1 pound farfalle or bow ties, cooked, drained and cooled
• 1 can northern white beans, drained and rinsed

1. In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest.
2. Whisk in olive oil and cracked black pepper.
3. Add broccoli, red bell pepper and pasta and toss to coat.
4. Carefully stir in beans and thoroughly combine.
5. Refrigerate for 30 minutes and serve cold or at room temperature

clove garlic, lemon zest, olive oil, black pepper, broccoli florets, red bell pepper, cooled, northern white beans

Taken from www.foodnetwork.com/recipes/broccoli-white-bean-and-farfalle-salad-recipe.html (may not work)