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Ingredients

• 2 cups uncooked mostaccioli pasta (6 ounces)
• 1 envelope (0.75 ounce) herb-and-garlic sauce mix or 1 envelope (0.5 ounce) pesto sauce mix
• 1/4 cup olive or vegetable oil
• 1/4 cup balsamic or red wine vinegar
• 2 cups broccoli flowerets
• 1 cup chopped walnuts
• 1/2 cup sliced ripe olives
• 1/2 cup shredded Parmesan cheese

Description

Mostaccioli Pasta Flavored With Herb-and-garlic Sauce Mixed By Adding Broccoli Flowerets And Walnuts Gives You This Tasty Salad – A Delicious Side Dish.

Betty Crocker