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Pasta Salad with Broccoli and Sun-Dried Tomatoes


6 tablespoons of olive oil
1/2 cup of sun dried tomatoes
1/4 cup of red wine vinegar
1 garlic clove, minced
1 pound of pasta spirals
12 ounces of tomatoes
8 ounces of fresh mozzarella cheese, cut into pieces
1 cup of fresh basil leaves, thinly sliced
1 cup of freshly grated broccoli florets
Pepper to taste


Blend the first 4 ingredients in a blender until the tomatoes are coarsely chopped. Set aside. Cook the pasta in a large pot of boiling water. The pasta should be tender but firm. Drain. Place in a bowl. Add dressing to the hot pasta, toss to coat. Stir once a minute. Add the chopped fresh tomatoes, mozzarella, basil, parmesan, and broccoli, toss. Add pepper. Makes 8 servings

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