2 each Broccoli heads - about 3 pounds including stalks 2 cup Pasta - Farfalle, Fusilli, Rotini, or your favorite medium egg noodle 1/4 cup Green onions tops - Finely chopped
-- Dressing -- 1 cup Mayonnaise 1/2 cup Splenda 1/4 cup Wine vinegar - red
Cook pasta according to package instructions until al dente, about 9 minutes. Bring an additional 4 cups of water to a boil. Meanwhile slice onions tops and break broccoli heads into bite sized flowerets. Place broccoli flowerets in boiling water for about 10 seconds. Drain and rinse in cold water until cooled. Combine Pasta, broccoli and onions. Mix dressing ingredients and stir into salad mixture until coated. Refrigerate at least 6 hours (overnight is even better) to allow dressing to be absorbed.