4 oz. pasta (we used med. shells)
1/2 sm. bunch broccoli
1/2 pt. cherry tomatoes, each cut in half
1/4 c. finely chopped red or yellow onion
3 tbsp. red wine vinegar
2 tbsp. olive or salad oil
1/2 tsp. salt
1/4 tsp. pepper

1. Prepare pasta conventionally as package directions; drain; chill.

2. Meanwhile, cut broccoli into small flowerets; cut stems into 1/2 inch chunks. In 1 quart casserole, cook broccoli and 2 tablespoons water, covered, on High 4 to 5 minutes until tender-crisp, stirring once halfway through cooking. Drain.

3. In bowl, combine pasta, broccoli and remaining ingredients. Serve immediately or refrigerate to serve later. Makes 4 servings.