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Broccoli Pasta Salad
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Broccoli pasta salad with golden vinegrette dressing

Joyce Anderson


  • 5 cups (1175 ml) cooked spiral pasta
  • 1 bunch broccoli, broken into florets - stems cut (optionally steamed)
  • 4 oz (112 grm). cubed Feta cheese
  • 2 Tbsp (30 ml) fresh chopped parsley
  • 2 Tbsp (30 ml) fresh chopped basil leaves
  • Dressing:
  • 1-1/2 cups (350 ml) vegetable (or olive) oil
  • 1/4 cup (60 ml) cider or wine vinegar
  • 2 Tbsp (30 ml) prepared mustard
  • 1 tsp (5 ml). ground pepper
  • 1 tsp (5 ml). salt
  • 1/2 tsp (2 ml). sugar
  • 1/2 tsp (2 ml). lemon juice
  • 1 clove minced garlic
  • Makes 1-3/4 cups (425 ml) dressing
  • Mix first five ingredients - toss with dressing.
  • Enjoy.
Broccoli should still be crisp - in fact, I just use it without steaming.

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