“Like Pesto” Pasta Salad

Put pasta water on to boil. Add salt if you wish.

Cut the cherry tomatoes and black olives in half. Chop broccoli into small florets and dice the onion and sweet pepper. Chop the basil leaves. Set aside vegetables in a large bowl.

Pasta water should be ready, so add the penne and cook according to package instructions.

To make the dressing:

In a small bowl, add olive oil, balsamic vinegar, mustard, honey, salt and pepper. Whisk until combined.

Cool the cooked pasta and then add to the large bowl with vegetables. Add the dressing and combine.

Toast the pine nuts and add when cool.

Grate the Parmesan cheese and combine before serving.

Can be served room temperature or refrigerate until ready to serve.