 |
Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 8 |
|
A cold-plate salad perfect for warm weather Ingredients:
1 lb fresh broccoli |
2 cups tri-colored pasta |
1 (15 ounce) can kidney beans, rinsed and drained |
1/3 cup olive oil |
1/4 cup red wine vinegar (or balsamic) |
1 tablespoon dijon mustard |
1/2 teaspoon dried basil or 1 tablespoon fresh basil |
Directions:
1. Cut broccoli into bite-sized pieces and steam until tender-crisp.
2. Cook pasta until al dente. Rinse with cool water, drain and set aside.
3. In a large bowl, combine broccoli, pasta, and beans.
4. In a separate bowl, combine oil, vinegar, mustard, and basil. Add this to pasta mixture and mix well.
5. Serve at room temperature or chilled.
|
|