1head of broccoliblanched for 3 minutes and then cooled and chopped (1/2 cup)
1/4small red oniondiced (about 1/4 cup)
1/2cupchopped flat leaf parsley
1/2cupchopped fresh basil
1poundcooked and cooled white elbow pastaor pasta shape of choice, unenriched
In a small bowl or jar with tight fitting lid place the oregano, garlic, salt and vinegar. Whisk or shake until well combined. Add the olive oil and whisk or shake again until well combined. The dressing will naturally settle as it sits, so give it a good whisk or shake before serving.
In a large bowl combine the cooked pasta, tomatoes, carrots, celery, bell pepper, broccoli, red onion, parsley and basil. Pour over the dressing and stir to combine. Let sit at least 30 minutes for the dressing to absorb and the flavors to combine. Serve at room temperature.