Ingredients
2
cups uncooked mostaccioli pasta (6 ounces)
1
envelope (0.75 ounce) herb-and-garlic sauce mix or 1 envelope (0.5 ounce) pesto sauce mix
1/4
cup olive or vegetable oil
1/4
cup balsamic or red wine vinegar
2
cups broccoli flowerets
1
cup chopped walnuts
1/2
cup sliced ripe olives
1/2
cup shredded Parmesan cheese
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix sauce mix, oil and vinegar.
Toss pasta, sauce mixture and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
