1 lb. broccoli
Water
2 c. dry pasta
1 can (16 oz.) kidney beans, rinsed & drained
1/2 c. vegetable oil
1/4 c. red wine vinegar
1 tbsp. Dijon mustard
1/2 tsp. dry basil
Salt & pepper

Trim tough ends off broccoli stalks and discard. Thinly slice part of the stalks crosswise, then cut if needed into 1/2 x 1 inch pieces. Cut broccoli flowerets about the same size.

In a 6 quart pot, bring about 3 quarts of water to boil. Add pasta; cook 10-12 minutes. Drop in broccoli and cook just until broccoli turns bright green, 1-2 minutes. Drain; rinse with cold water to cool.

In a large bowl, mix pasta, broccoli and beans. Combine oil, vinegar, mustard and basil. Add to pasta mixture and stir gently. Season to taste with salt and pepper. Serve or cover and chill up to 2 hours. Serves 6 to 8.