Recipe: Cold Pasta Salad (using broccoli, sundried tomatoes and olives)

COLD PASTA SALAD

FOR THE DRESSING/MARINADE:
1 clove garlic, crushed
2 Tbsp olive oil (plus additional for tomatoes and salad)
2 Tbsp balsamic vinegar (plus additional for the salad)
2 tsp dried basil
1/4 tsp ground black pepper
FOR THE SALAD:
3 oz. mozzarella cheese, diced (1/2-inch dice or so)
1 to 2 oz. sun-dried tomatoes, reconstituted (maybe 10 halves or so?)
3/4 to 1 lb. pasta, uncooked (I used rotelle)
1 head broccoli, pieced and blanched (I steam it for around 2 or 3 minutes)
3 or 4 oz. pitted olives (whatever kind you like!)
1/4 cup red onion, minced
Salt and pepper, to taste
Lemon juice, to taste

Combine the ingredients for the dressing/marinade. Put the cheese in the dressing overnight to marinade.

Put the sundried tomatoes in a few tablespoons of olive oil.

Cook pasta according to package directions; drain.

Mix it all together when you are ready to eat - it will probably need a few more tablespoons of both olive oil and balsamic vinegar, and maybe a shake of salt or lemon juice or black pepper to liven it up.

Makes about 4 servings, give or take
Adapted from source: Gary Livingston Hewitt, 1994