Ingredients
| 5 | ounces dried rotini noodles |
| 3 | cups broccoli florets, chopped |
| 3 | tablespoons white balsamic vinegar |
| 2 | tablespoons canola oil |
| 2 | tablespoons honey |
| 2 | cloves garlic, minced |
| 1 | red pepper, chopped |
| 1/2 | cup red onion, chopped |
| 1/4 | cup sliced almonds, toasted |
| 1/4 | cup fresh basil, chopped |
| 2 | ounces goat cheese, crumbled |
| salt, to taste | |
| pepper, to taste |
Instructions
In a large pot, cook pasta in lightly salted boiling water for 5 minutes. Add broccoli and cook for 3 more minutes or until pasta is done. Drain and rinse with cold water. In a large bowl, whisk together vinegar, oil, honey and garlic. Add pasta mixture, pepper, onion, almonds and basil. Toss to combine. Gently stir in cheese. Season with salt and pepper to taste. You can substitute goat cheese with feta, fresh Parmesan or pearled mozzarella. Serves 4-6
