Yield: 8 Servings
|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]