Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Penne, Ziti, or Mostaccioli uncooked |
| 4 cups | Fresh broccoli florets |
| ½ cup | Vegetable oil |
| ¼ cup | White wine vinegar |
| 2 \N | Garlic cloves; minced |
| 1 teaspoon | Dried oregano leaves |
| ½ teaspoon | Dried basil leaves |
| ¼ teaspoon | Dried crushed red pepper flakes |
| 3 cups | Quartered cherry tomatoes |
| ⅓ cup | Grated Parmesan cheese |
| \N \N | Salt to taste |
1.Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. 2.In small bowl, whisk together oil, vinegar, garlic and seasonings. 3.In large bowl, toss pasta and broccoli, cherry tomatoes, ½ cup dressing and Parmesan cheese. Season to taste. 4.Cover; refrigerate. Before serving, toss well with remaining dressing. 8 servings.
For best results, use AMERICAN BEAUTY Mostaccioli; IDEAL by San Giorgio Ziti or Mostaccioli; P&R Penne, Ziti or Mostaccioli, RONZONI Penne, Ziti or Mostaccioli; SAN GIORGIO Penne, Ziti or Mostaccioli; or SKINNER Mostaccioli.
[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]