8 oz bow-tie pasta, prepared according to package directions
3/4 lb TURKEY PASTRAMI, cut into 1-x-1-1/2 inch pieces
2 c broccoli florets*
1/3 c snipped sun-dried tomatoes in oil
1/3 c sliced black olives
2 cloves garlic
3/4 c tightly packed basil leaves
1/4 c grated parmesan cheese
1/4 tsp pepper
1 tbsp lemon juice
1 tbsp balsamic vinegar
2 tbsp light olive oil
In large bowl, combine cooked pasta, turkey pastrami, broccoli, sun-dried tomatoes and olives. Cover and chill.
In food processor, fitted with metal blade, mince garlic. Scape bowl and add basil leaves, cheese, pepper, lemon juice and vinegar; process until blended. With motor running, slowly add oil; process until smooth.
Combine dressing with salad mixture, tossing to coat.
Cooking Tips: *To save time, buy broccoli pre-washed and cut at the salad bar. **The color in sun-dried tomatoes may bleed. If preparing salad ahead of time, add tomatoes just before serving.