Broccoli and Cheese Pasta Salad in Mustard Vinaigrette Recipe

Broccoli and Cheese Pasta Salad in Mustard Vinaigrette Recipe

Ingredients:

For the salad:
1/2 teaspoon of vegetable oil
1/2 teaspoon of salt
5-6 c of water
8 ounces of Rigatoni
4 c broccoli florets
4 ounces of Mozzarella, cubed
1/3 c of fresh parsley, chopped
2 tablespoons of fresh basil leaves, chopped
Romaine lettuce
Cherry tomatoes, halved

For the mustard vinaigrette:
1/2 cup of vegetable oil
1/3 cup of freshly-squeezed lemon juice
2 teaspoons of mustard (Dijon)
3 garlic cloves, finely chopped
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper

Directions:

Cook the pasta. Pour the water in the large pot together with salt and oil. Bring to a boil. Once the water is boiling, put the Rigatoni and cook until al dente.

Drain the pasta using a strainer and wash it under cold running water. Drain it once again. Set it aside and let it cool.

Blanch the broccoli or about 2 minutes in boiling water. Do not overcook. Drain, and then wash under cool running water. Drain again.

To make the dressing, just whisk the vegetable oil, lemon juice, mustard, garlic, salt and black pepper altogether in bowl.

Next, transfer the Rigatoni into a clear salad bowl (large). Add the broccoli florets, basil, parsley and mozzarella; and then toss well with the vinaigrette to distribute dressing evenly.

Prepare a salad platter with a bed of romaine lettuce leaves. Transfer the salad onto the platter, then serve chilled.