Broccoli Lover's Pasta Salad

This lemony pasta salad provides one cup of broccoli and 1/4 cup of dried tomatoes per serving.  Both contain lots of cancer-fighting components. Broccoli provides sulforaphane and indole-3-carbinol, and tomatoes have lycopene and other carotenoids.

Makes 8 servings.

8 oz. (1/2 box) rotini or fusilli pasta, cooked al dente
4 c. broccoli florets, lightly steamed
1 c. sun-dried tomatoes, cut to ¼ inch strips 
1/3 c. black olives, pitted, halved
1 T. olive oil
1 T. capers
¼ tsp. red pepper flakes
1 T. lemon juice
1 tsp. lemon zest (slivers of peel)
¼ c. prepared olive oil vinaigrette
Salt and pepper to taste

•    Cut up the broccoli, tomatoes and black olives. Zest the lemon.
•    Cook the pasta. When done, drain, rinse in cold water, drain again and toss with 1 T. olive oil.
•    Steam the broccoli lightly, allow to cool 1-2 minutes, then toss with pasta.
•    Add the rest of the ingredients, toss and serve.

Nutritional Information per Serving: 210 calories, 6 g protein, 29 g carbohydrates, 8 g fat (1.1 g saturated), 0 g cholesterol,  3.1 g fiber, 271 mg sodium.