Ingredients
Scale
8 oz Rigatoni pasta
4 cups broccoli florets
4 oz cubed mozzarella cheese
1 lb cherry tomatoes, halved
1/3 cup chopped fresh parsley
2 tbsp chopped fresh basil
For the Mustard Vinaigrette:
1/2 cup vegetable oil
1/3 cup lemon juice
2 tsp Dijon mustard
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
Instructions
Cook pasta according to package directions. Drain and rinse with cold water.
Boil the broccoli for 2-3 minutes, then drain and rinse with cold water.
Combine pasta, broccoli, mozzarella cheese, tomatoes, and herbs in a large bowl.
In a jar, combine all the vinaigrette ingredients, cover, and shake vigorously. Chill until ready to use.
Add the vinaigrette to the salad and toss to combine.
Enjoy!