TOMATO, BROCCOLI AND PASTA SALAD

Tomato, Broccoli and Pasta Salad image

Provided by Valerie in Australia

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

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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

Steps:

Cook pasta until tender but firm.
Drain and rinse under cold water.
Wrap in paper towel and set aside.
Blanch the broccoli for 2 minutes in boiling water.
Drain and rinse in cold water and wrap in a towel.
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.
Pour over salad and toss till mixed.
Add salt and pepper to taste.
Refrigerate for 1 hour or up to 4 hours.
Tastes even better the next day.
The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.