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2 cups rotini, penne or other dry pasta
2 cups broccoli florets
6 ounces Cabot Sharp Extra Light Cheddar, cut into small cubes (about 1 1/2 cups)
10 cherry tomatoes, quartered
1 green and/or red bell pepper, chopped
2 green onions, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crumbled
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. In large pot of boiling, salted water, cook pasta until al dente; add broccoli during last 5 minutes of cooking time. Drain in colander, rinse under cool water and drain again. Transfer to large bowl and add cheese, tomatoes, peppers and green onions.

2. In small screw-top jar, combine vinegar, basil, oil, salt and pepper; shake well to mix. Pour over pasta mixture, stirring gently to combine. Cover and refrigerate for 2 hours or until serving time.

Recipe adapted by Chef Bradley Koehler of New England Culinary Institute