Tomato, Broccoli and Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down... Ingredients:
1/4 lb rigatoni pasta or 1/4 lb other pastas (i use vegetable pasta, 1/2 a box) |
3 cups broccoli florets, blanched |
1 cup chopped green onion |
3 roma tomatoes, cut in wedges |
1/4 lb lowfat mozzarella cheese, cubed |
1/3 cup minced fresh parsley (optional) |
3 tablespoons lemon juice |
3 tablespoons water |
2 cloves garlic, minced |
1 teaspoon dijon mustard |
1/4 cup olive oil |
salt and pepper |
black olives, as much as you like |
Directions:
1. Cook pasta until tender but firm.
2. Drain and rinse under cold water.
3. Wrap in paper towel and set aside.
4. Blanch the broccoli for 2 minutes in boiling water.
5. Drain and rinse in cold water and wrap in a towel.
6. In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
7. Pour over salad and toss till mixed.
8. Add salt and pepper to taste.
9. Refrigerate for 1 hour or up to 4 hours.
10. Tastes even better the next day.
11. The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.
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