Recipe ingredients
- Mustard Vinaigrette:
- 1/2 Cup Vegetable Oil
- 1/3 Cup Lemon Juice
- 2 tsp. Dijon Mustard
- 3 cloves Garlic, minced
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 8 oz. Rigatoni, uncooked
- 4 Cups fresh Broccoli, florets
- 4 oz. Mozzarella cheese, cubed
- 1/3 Cup chopped Fresh Parsley
- 2 Tbsp. chopped Fresh Basil
- Mustard Vinaigrette
- Lettuce Leaves
- Cherry tomato halves for Garnish
Recipe method
- For the vinaigrette: Combine all ingredients in a jar, cover tightly, and shake vigorously. Cover and chill.
- Cook pasta according to package directions. Drain.
- Rinse with cold water and drain.
- Cook broccoli in a small amount of boiling water 2 to 3 minutes or until slightly tender. Drain.
- Rinse with cold water and drain.
- Combine pasta, broccoli, mozzarella cheese, and herbs in a large bowl.
- Toss with Mustard Vinaigrette and serve on a lettuce-lined platter.
Other salad recipes:
Broccoli cheese pasta salad recipe
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