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Broccoli Cheese Pasta Salad Ingredients

8 oz. Rigatoni, uncooked 4 Cups fresh Broccoli, florets 4 oz. Mozzarella cheese, cubed 1/3 Cup chopped Fresh Parsley 2 Tbsp. chopped Fresh Basil Mustard Vinaigrette Lettuce Leaves Cherry tomato halves for Garnish Mustard Vinaigrette 1/2 Cup Vegetable Oil 1/3 Cup Lemon Juice 2 tsp. Dijon Mustard 3 cloves Garlic, minced 1/2 tsp. Salt 1/2 tsp. Pepper

• Cook pasta according to package directions; drain.
• Rinse with cold water, and drain.
• Cook broccoli in a small amount of boiling water 2 to 3 minutes or until slightly tender; drain.
• Rinse with cold water, and drain.
• Combine pasta, broccoli, mozzarella cheese, and herbs in a large bowl, toss with Mustard Vinaigrette, and serve on a lettuce−lined platter.

Mustard Vinaigrette
• Combine all ingredients in a jar, cover tightly, and shake vigorously.
• Cover and chill.

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