Veggie Macaroni Salad - cooking recipe

Ingredients

6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tbsp chopped garlic
8 oz elbow macaroni
1 cup broccoli florets
1/2 cup each diced red pepper, celery and cucumber
1/2 cup each shredded carrots and peas
2 None chopped shallots
2 tbsp chopped fresh parsley
1 tsp chopped fresh oregano
1/4 tsp chopped fresh rosemary

Preparation

In a bowl, whisk together olive oil, red wine vinegar, mustard and garlic, season to taste with salt and pepper, if desired.
In a large pot of boiling salted water, cook broccoli for a few seconds. Remove broccoli and refresh in ice water, drain and pat dry. Add pasta to the pot and cook according to package directions. Drain, rinse under cold water.
In a large bowl, combine pasta, broccoli, red pepper, celery, cucumber, carrots, peas and shallots. Toss with vinaigrette and herbs. Season to taste with salt and pepper, if desired.