1/4 c. peanut oil
2 c. broccoli flowerets, cooked or raw
1/4 c. sliced scallions
1 clove garlic, minced
1/2 tsp. basil leaves, chopped
1/2 tsp. salt
1/2 lb. pasta, cooked
1/2 c. Parmesan cheese
1 c. cherry tomatoes, halved
1 tsp. vinegar

Cook pasta; drain and let cool (you can run under cold water to speed cooling). Combine oil, scallions, garlic, basil leaves, salt, cheese and vinegar in a bowl. Mix well. Prepare vegetables and toss them with the pasta. Stir in the oil mixture. Chill for 2 hours.