Recipe - Penne And Broccoli Salad

5 cup Broccoli florets
One half pound Penne
1 md Tomato seeded and cubed
1/3 cup Pine nuts
1 teaspoon Dried basil
2/3 cup Creamy Garlic Dressing
2 tablespoon Grated Parmesan cheese
Salt to taste
Freshly ground black pepper
To taste

Bring a stockpot of water to a boil. Drop in the broccoli and blanch until
tender but still crunchy, about 2 minutes. Remove with a slotted spoon and
place in a bowl. Rinse under cold running water until chilled. Drain
thoroughly, then pat dry with paper towels. Place in a large serving bowl.

Cook the penne in the boiling water until al dente. Drain in a colander,
then chill under cold water. Drain again, then pat with paper towels to
absorb moisture. Place in the bowl with the broccoli.

Stir in the tomato, pine nuts, and basil. Mix the dressing with the
Parmesan cheese and pour on the salad. Season with salt and pepper. let sit
at least 30 minutes before serving. If you are going to wait longer, cover
and chill until 30 minutes before serving, then bring to room temperature.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM