Ingredients
- 1 teaspoon Dijon
- 1 clove garlic, finely chopped
- Juice of a lemon
- 1 teaspoon lemon zest
- 1/4 cup olive oil
- Fresh cracked black pepper
- 2 cups broccoli florets, blanched and refreshed
- 1 red bell pepper, seeded and chopped
- 1 pound farfalle or bow ties, cooked, drained and cooled
- 1 can northern white beans, drained and rinsed
Directions
In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature
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By minliz64_12248194
Anoka, 63
on October 22, 2009
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I had a very juicy lemon, so it was very lemony. Luckily, my family loves lemon and garlic in everything. I used a large piece of garlic. I used whole wheat rotini since that was what I had in the pantry, and I used a green pepper instead of red since I had that on hand. I'm not sure I would make this often, but it is good. My kids love anything with brocolli. Good way to use pantry items.
By sbritten_1529785
CARLSBAD, CA
on February 12, 2008
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We'll we're on a fiber kick and this hits the spot. I doubled the mustard and added 1/4tp salt
By pauletta3591-je...
willoughby, OH
on June 17, 2007
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I made just one change to make it healthier. I used a box of multi grain rotini (less fat, more fiber.
Even the kids like it.
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