Broccoli Cheese Pasta Salad Recipe

• 4 ounce uncooked rigatoni
• 2 c. fresh broccoli flowerets
• 2 ounce mozzarella cheese cubed
• 2 Tbsp. minced fresh parsley
• 1 Tbsp. minced fresh basil Mustard Vinaigrette (see below) Lettuce leaves Cherry tomato halves for garnish
• 1/4 c. vegetable oil
• 2 1/2 Tbsp. lemon juice
• 1 tsp Dijon mustard
• 1 x garlic clove chopped
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper

1. Cook pasta according to package directions; drain.
2. Rinse with cool water; drain.
3. Cook broccoli in a small amount of boiling water 2 to 3 min or possibly till slightly tender; drain.
4. Rinse with cool water; drain.
5. Combine pasta, broccoli, mozzarella cheese, and herbs in a large bowl; toss gently with Mustard Vinaigrette, and serve on a lettuce-lined platter.
6. Garnish, if you like.
7. Mustard Vinaigrette: Combine all ingredients in a jar; cover tightly, and shake vigorously.
8. Cover and chill.
9. (
10. Makes about 1/2 c.)
11. This recipe yields 4 servings.

rigatoni, fresh broccoli flowerets, mozzarella cheese, parsley, fresh basil, vegetable oil, lemon juice, mustard, garlic, salt, black pepper

Taken from cookeatshare.com/recipes/broccoli-cheese-pasta-salad-92692 (may not work)