2 cups rotini, penne or other dry pasta
2 cups broccoli florets
6 ounces Cabot Sharp Lite75 Cheddar, cut into small cubes (about 1 ½ 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 ½ teaspoon dried basil, crumbled
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
COOK pasta in large pot of boiling, salted water, 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.
COMBINE in small screw-top jar, 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.