Rigatoni and Broccoli Salad
Rigatoni And Broccoli Salad is an moderately easy dinner. Made with 1 lb. rigatoni or ziti, salt to taste, 2 c. broccoli, cut into flowerets or as much as 4 c., 2 c. tomatoes, cut into half-inch cubes or 5 plum tomatoes, cubed and 1 (6 oz.) can tuna fish, drained, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Drop the broccoli into a kettle of boiling salted water and cook until tender, about five minutes.
Do not overcook.
Drain well.
In same kettle of boiling water, cook rigatoni.
When water returns to boil, cook about 10 minutes or until tender.
Drain and run briefly under cold water.
Drain well.
Put rigatoni in large mixing bowl.
Add the broccoli, the remaining ingredients and salt to taste to the rigatoni.
Toss well.
Serve at room temperature. Serves 6 for a main course.
π· Perfect Pairings
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