1/4 c. white wine vinegar
2 T. lemon juice
1 t. dried tarragon
1/2 t. salt
1/4 t. black pepper
1 c. olive oil
3 c. broccoli florets (fresh)
1 zucchini, thinly sliced
1 sweet red pepper, chopped
1 lb. rainbow rotelle pasta, cooked al dente and drained
1/2 lb. mozzarella, cut into 1/2 inch cubes
In a small bowl, combine vinegar, lemon juice, tarragon, salt and pepper. Slowly whisk in olive oil. Set aside.
Steam broccoli for 3 minutes. Add zucchini to broccoli and steam 3 minutes more. Remove from heat and allow to cool.
Combine cooked vegetables with pasta, red pepper and mozzarella, and toss. Pour dressing over all and toss again. Allow salad to absorb flavors for one hour in the refrigerator before serving.