3 tbsp. olive oil
4 c. broccoli flowerets (approx. 1 head)
1/4 c. sliced scallions
1/2 tsp. basil leaves
1 lb. pasta, cooked & drained
1/3 c. freshly grated Parmesan cheese
1 1/2 c. cherry tomatoes, halved (about 15)
1/2 tsp. salad herbs
1/3 c. vinaigrette salad dressing

In a large skillet heat oil over medium high heat. Add broccoli, scallions and basil. Toss and stir until broccoli is tender-crisp, about 8 minutes. Remove from heat and drain on paper towels. Toss with cooked pasta and chill until ready to serve. Add Parmesan cheese, tomatoes, salad herbs and salad dressing. Serves 8 to 10.