Tomato, Broccoli And Pasta Salad - cooking recipe

Ingredients

1/4 lb rigatoni pasta or 1/4 lb other pastas (I use vegetable pasta, 1/2 a box)
3 cups broccoli florets, blanched
1 cup chopped green onion
3 roma tomatoes, cut in wedges
1/4 lb lowfat mozzarella cheese, cubed
1/3 cup minced fresh parsley (optional)
Dressing
3 tablespoons lemon juice
3 tablespoons water
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and pepper
black olives, as much as you like

Preparation

Cook pasta until tender but firm.
Drain and rinse under cold water.
Wrap in paper towel and set aside.
Blanch the broccoli for 2 minutes in boiling water.
Drain and rinse in cold water and wrap in a towel.
In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
Pour over salad and toss till mixed.
Add salt and pepper to taste.
Refrigerate for 1 hour or up to 4 hours.
Tastes even better the next day.
The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.