4-ounces uncooked rigatoni
2-cups fresh broccoli flowerets
2-ounces mozzarella cheese, cubed
2-tablespoons chopped fresh parsley
1-tablespoon chopped fresh basil
Mustard vinaigrette, see below
Lettuce leaves
Cherry tomato halves, for garnish
Mustard vinaigrette:
1/4-cup vegetable oil
2 1/2-tablespoons lemon juice
1-teaspoon dijon mustard
1-garlic clove, minced
1/4-teaspoon salt
1/4-teaspoon freshly ground black pepper
Cook pasta according to package directions; drain. Rinse with cold water; drain. Cook broccoli in a small amount of boiling water 2 to 3 minutes or until slightly tender; drain. Rinse with cold water; drain. Combine pasta broccoli mozzarella cheese and herbs in a large bowl; toss gently with mustard vinaigrette and serve on a lettuce-lined platter. Garnish if desired. Mustard vinaigrette: Combine all ingredients in a jar; cover tightly and shake vigorously. Cover and chill.
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