Broccoli-macaroni Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 bunches broccoli (cut off the stems and break up the florets, rinse)
• 1 lb macaroni, no egg (twist, penne, etc.)
• 1 red bell pepper (seeded, rinsed, sliced)
• 1 orange bell peppers (seeded, rinsed, sliced) or 1 yellow bell pepper (seeded, rinsed, sliced)
• 3 scallions (trimmed, rinsed, chopped) or 3 green onions (trimmed, rinsed, chopped)
• 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
• 6 garlic cloves, thinly (rinsed, sliced)
• 1 teaspoon honey mustard
• 2 teaspoons vinaigrette or 2 teaspoons lemon juice
• 1/2 teaspoon fresh basil (rinsed, diced)
• 1/2 teaspoon fresh parsley (rinsed, diced)
• salt and black pepper

Recipe

• 1 boil water, add the macaroni; cook it for 15 minutes (al dente).
• 2 boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well.
• 3 place the broccoli in a serving dish.
• 4 sauté the garlic with one tablespoon oil in a medium heat.
• 5 add scallion and peppers; stir-fry for 2 minutes.
• 6 mix the broccoli with the sauté vegetables.
• 7 mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth.
• 8 at room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. keep it in fridge.
• 9 at the time of serving, sprinkle the parsley.