Pasta Vegetable Salad

INGREDIENTS
5    ounces dried rotini pasta or similar
1    red bell pepper, seeded, cut to ½ inch dice
3    cups broccoli florets (1 small head)
½   cup chopped red onion
¼   cup chopped fresh basil
¼   cup pine nuts, plain or toasted
4    ounces crumbled feta cheese
2    tablespoons honey
2    tablespoons olive oil
2    tablespoons white vinegar

METHOD

Cook the pasta to package directions for al dente, drain and set aside to cool. Steam the broccoli for 6 to 7 minutes until tender-crisp, drain; place into cold water to stop the cooking; drain and set aside.

In a large salad bowl, combine the pasta, bell pepper, broccoli, onion, basil and pine nuts. Sprinkle with the feta cheese. In a small bowl, whisk together the honey, oil and vinegar. Serve at room temperature or refrigerate for 30 minutes to serve cold. Dress the salad just before serving with the honey, oil and vinegar dressing