- 3 cups dried pasta, any kind
- 1/2 pound broccoli, cut into small florets, stems thinly sliced
- 1/2 cup extra-virgin olive oil
- 5 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 clove garlic, finely chopped
- 3/4 teaspoon dried basil
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 6-8 radishes, sliced
- 1/4 cup sunflower seeds
- 3 cups cooked diced turkey
- 1/4 cup fresh Parmesan cheese
Cook pasta according to package directions. 3 minutes before pasta is done, add the broccoli until it turns bright green. Drain. In large bowl, whisk together oil, vinegar, mustard, Parmesan, garlic, basil, salt and pepper, to taste. Add pasta, broccoli, celery, carrots, radishes, sunflower seeds, turkey and parmesan; toss gently to coat. Refrigerate for at least 2 hours for best flavor.
