1 lb. pasta
1 pack grape tomatoes
1 large zucchini
1 large bunch of broccoli broke into florets
1 c sunflower seeds
¾ c dried cranberries
½ c crumbled goat cheese
Dressing:
¾ cup olive oil
¼ cup white balsamic vinegar
1 tsp. apple cider vinegar
½ tbsp. Dijon mustard
2 tbsp. honey
½ tbsp. grated onion
Salt and pepper
Directions
In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse under cold water.
While the pasta is cooking, cut the zucchini into cubes and place them in a large bowl. Quarter the grape tomatoes and separate the broccoli into florets. Place them all in the same bowl.
Make dressing by placing all of the ingredients in a small bowl or measuring cup. I like to use a measuring cup because it makes it easy to pour out. Mix all the ingredients together using a small whisk.
Add the cooled pasta to the bowl, the sunflower seeds, dried cranberries and crumbled goat cheese. lightly toss to combine everything. Pour the dressing over the salad and toss until everything is coated well. Salt and pepper to taste.