How to make it

  • Mix vinegar, salt, garlic, mustard, oregano and pepper in a bowl. Slowly pour in oil and whisk to combine.
  • Steam the pasta for about 15 minutes or JUST until tender but still firm (DO NOT OVERCOOK; time will be determined by intensity of steamer). Drain. Rinse under cold water until pasta is cold. (Cool from 140 to 70 degrees F within 2 hours and from 70 to 41 degrees F within 4 hours OR Cool from 140 to 41 degrees F within 4 hours)
  • Mix the pasta with the rest of the dressing to prevent sticking.
  • Cut broccoli crowns into small florets. If you are using the stems, remove 1-2 inches from the tough ends and discard. Peel the remaining stems and slice thinly.
  • Steam broccoli, together with the stems if using them, until slightly tender but still bright green on the firm side, about 3 minutes. (CCP: Heat to 140 degrees F or higher.)
  • Run under cold water until well chilled. Drain well and add to pasta. (CCP: Cool from 140 to 70 degrees F within 2 hours OR Cool from 70 to 41 degrees F within 4 hours.)
  • Toss pasta with the remaining dressing, broccoli, carrots, plum tomatoes, olives and Parmesan cheese. If necessary, up to 1/2 cup water may be added per 100 servings. (Tossing right before service prevents the pasta from absorbing the dressing and becoming dry.) (CCP: Hold for cold service at 41 degrees F or lower.)
  • Source: Fresh From the Farm: The Massachusetts Farm to School Cookbook, Massachusetts Department of Agricultural Resources

Reviews & Comments 2

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  • nlo209 13 years ago
    Great--I always need some recipes for a crowd in my files. Thanks
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    " It was excellent "
    minitindel ate it and said...
    hey dottie girl youre slipping now youre down to 50 people..........ha ha ha ha
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