Serves: 2
| Ingredient | Qty | Prep |
| Pasta | 1/2 lb | cooked al-dente |
| Cherry tomato | 1 box | sliced |
| Corn | 1 cup | defrosted |
| Broccoli | 1/2 head | chopped |
| Salt | to taste | |
| Pepper | to taste | |
| Lemon juice | to taste | optional |
| For Dressing: | ||
| Parsley | 1/4 cup | |
| Dill | 1/4 cup | |
| Basil | 1/4 cup | |
| Green onions | 1/4 cup | |
| Garlic | 1 clove | |
| Red wine vinegar | 3 tbsp | |
| Olive oil | 2 tbsp | Blend to paste |
Method:
- Add broccoli to boiling pasta for last 2 minutes
- After draining, run under ice water to stop further cooking; broccoli should be cooked but crisp
- Toss pasta, vegetables and dressing together
- Refrigerate for 2 hours before serving
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