Vegetable-Salmon Pasta Salad - cooking recipe

Ingredients

1 bunch broccoli, cut into bite-size pieces (about 4 c.)
1 lb. rigatoni
1 c. chopped plum tomatoes
1 c. sliced green onions
1 (15 1/2 oz.) can salmon, drained and flaked
1/4 c. black olives
3 cloves garlic, minced
3 Tbsp. chopped parsley
1/2 tsp. dried dill weed
1/2 c. light olive oil

Preparation

Cook broccoli in large saucepan of boiling water until crisp-tender and green, 2 to 3 minutes.
Remove with slotted spoon.
Add pasta to same water and cook until tender, 15 minutes. Drain.
Rinse in cold water, drain again and pour into a large serving bowl.
Add remaining ingredients and toss lightly.
Do not refrigerate.
Serve pasta salad immediately.
Serves 8.