| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Pasta, Celebrity |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ziti |
| 1 |
lb |
Broccoli |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 2 |
tb |
Red wine vinegar |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Parmesan cheese; fresh gratd |
| 2 |
md |
Tomaotes; garnish |
INSTRUCTIONS
In a large pot of boiling salted water, cook the ziti according to package
directions. Drain and rinse under cold water. Drain again and set aside.
Bring a large pot of slated water to boiling. Separate the broccoli into
small flowerets, discarding the stems. Add the broccoli to the pot, bring
back to a boil and cook rapidly for 2-3 minutes. Drain and refresh under
cold running water. Drain again and spread out on paper towles to dry. In
large bowl, stir the mustard, salt, pepper and vinegar until everything is
dissolved. Slowly add the oil, whisking until smooth. Add the pasta,
broccoli, and cheese, but do not toss. Cover and refrigerate. Just before
serving, gently toss until the all are coated with the sauce. Core the
tomatoes; cut into wedges and use to garnish the salad.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 15,
1998
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