Broccoli Cheese Pasta Salad
Rigatoni pasta, lightly blanched broccoli florets, and cubed mozzarella tossed with fresh parsley, basil, and a homemade lemon-Dijon mustard vinaigrette.
ItalianVegetarianIntermediate20 minBy Northstar
Ingredients
Servings
6
- 8 oz rigatoni pasta, uncooked
- 4 cup fresh broccoli florets
- 4 oz mozzarella cheese, cubed
- 0.3 cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 0.5 cup vegetable oil
- 0.3 cup lemon juice
- 2 tsp Dijon mustard
- 3 clove garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Cook pasta according to package directions; drain and rinse with cold water.
- 2
Blanch broccoli in boiling water for 2-3 minutes until slightly tender; drain and rinse with cold water.
- 3
Combine all dressing ingredients in a jar, cover, and shake vigorously.
- 4
Toss pasta, broccoli, mozzarella, parsley, and basil together. Drizzle with vinaigrette and toss to coat. Serve on lettuce-lined platter.
Tags
saladvegetarianlemonpasta saladbroccolimozzarella