Penne & Broccoli Salad with Creamy Garlic Dressing

1 bunch broccoli, cut into small flowerets, with stalks peeled and diced
1/2 lb. penne pasta
1 medium tomato, seeded and cubed
1/3 c. pine nuts
1 T. minced fresh basil or 1 t. dried basil
1/2 c. mayonnaise
1/2 c. plain low-fat yogurt
2 garlic cloves, pressed
1 t. Dijon mustard
2 T. fresh lemon juice
2 T. grated Parmesan cheese
Salt and freshly ground pepper to taste

Bring a stockpot of water to a boil. Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes. Remove with a slotted spoon and place in a bowl. Rinse under cold water until chilled. Drain thoroughly, patting dry with paper towels. Place in a large serving bowl.

Cook the penne in the boiling water until al dente. Drain in a colander, then chill under cold water. Drain again, then pat with paper towels to absorb moisture. Place in the bowl with the broccoli. Stir in the tomato, pine nuts, and basil.

In a small bowl, beat the mayonnaise and yogurt until smooth. Beat in the garlic, mustard, and lemon juice until smooth. Cover and chill. (If making in advance, will keep up to 4 days.)

Mix the Parmesan cheese into the dressing and pour onto the salad. Season with salt and pepper. Let sit at least 30 minutes before serving. (If making in advance, cover and chill until 30 minutes before serving, then remove from refrigerator and bring to room temperature.)

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 79.