Lemon Pasta Salad

Modified from the Neely's [they used different components, so check that out if you want different ideas]

Salt

1 pound corkscrew pasta

1 pound broccoli, diced up

2 tbsp Dijon mustard

1 garlic clove, minced

1/4 cup fresh lemon juice

1/4 cup oil

Freshly ground black pepper

1 pint grape tomatoes

1 cup frozen peas, defrosted

3 medium carrots, sliced

1 medium onion, diced

1 small red pepper, diced

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

Whisk together the mustard, garlic, lemon juice, and the oil in a small bowl. Season with salt and pepper, to taste. Make sure to taste before putting on pasta as it is hard to add in later if you think it too much one way or the other.

Mix with cooled pasta and vegetables. Toss with tongs to coat the salad well.

Makes 4-6 main dish servings [so this is a ton...make less if it going to be a side dish unless you have a huge party].