Description:

Broccoli pasta salad with golden vinegrette dressing

Source:

Joyce Anderson

Serves/Makes:8

Ingredients

• 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

Preparation

• Mix first five ingredients - toss with dressing.
• Enjoy.

Comments

Broccoli should still be crisp - in fact, I just use it without steaming.