Broccoli pasta salad with tomato vinaigrette

1 Tbsp Tomato Paste
2 tbsp Vinegar, Red Wine
1/2 tsp dried Basil
1/2 tsp Garlic powder
1/4 tsp Granulated Sugar
1/4 tsp Salt
1/4 tsp Pepper, black
4 Tbsp Olive Oil
3 cups Whole Wheat Rotini cooked (1/4 lb dry)
3 cups chopped Broccoli, fresh
1/4 cup Red Onion Raw, diced
1/4 cup, hulled Sunflower Seeds, without salt
1 oz Feta Cheese

Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and black pepper. Add the olive oil, one tablespoon at at a time, whisking until thoroughly incorporated. Set the vinaigrette aside. Cook the rotini pasta according to package instructions (boil for 7-10 minutes). Drain and rinse with cold water to cool the pasta. Set aside to drain completely. Cut the broccoli florets into bite size pieces (without stems). Finely dice the red onion. Transfer the pasta to a large bowl. Add the broccoli, red onion, and sunflower seeds. Crumble the feta over the salad. Drizzle the dressing over the salad. Gently toss the salad until everything is combined. Serve immediately or refrigerate until ready to eat. Best if eaten the same day.

Serving Size: Makes 4 servings, 1.5 cups each

Number of Servings: 4.0

Recipe submitted by SparkPeople user ASH2HEALTH.