pasta salad.

pasta salad

1 lb cooked whole wheat rigatoni pasta

4-5 cups cooked organic broccoli florets

1 pint organic cherry tomatoes cut into halves

1/2 red onion finely chopped

1 cup chopped black olives

1/3 cup pine nuts

1/3 cup fresh chopped basil

2 tablespoons chopped chives

Italian dressing

Cook pasta according to package directions. Five minutes before the pasta is cooked add broccoli florets. When pasta and broccoli are done, drain and place in large mixing bowl. Let pasta and broccoli cool for about 10 minutes then add remaining ingredients to the mixing bowl. Pour salad dressing over the mixture and stir.

Serve warm or chilled the next day. Always stir mixture before serving.