Broccoli Pasta Salad with Roasted Cherry Tomatoes

Holiday fun is over and it's about time to get back to the healthy eating track. I feel a lot better today. I still feel lonely at times being away from Mark, but I guess I'm slowly getting the hang of it. Today, I decided to make myself pasta salad for lunch, one of our many favorite

Serving: 1

Ingredients:
- 100g broccoli flowers, stems discarded and thoroughly washed
- 100g penne pasta
- 8pcs cherry tomatoes, halved
- olive oil
- salt and pepper to taste
(optional dressing)
- 1 1/2 tbsp vinaigrette
- 1 tsp honey

1. Put broccoli in a boiling water for 2 minutes.
2. Remove broccoli from the boiling water and then rinse it in cold water so it stops from cooking through. Dry it on a paper towel.
3. Put the broccoli in the food processor to chop it finely. If you don't have one, you can just manually mince it using a knife (just be patient). Set aside.
4. In a baking pan, lay down the halved cherry tomatoes. Drizzle it with olive oil, salt and pepper. Put it inside an oven toaster for 5 minutes or until cooked/roasted.
(note: You can also toss the cherry tomatoes fresh and skip this step.)
5. In a ramekin, combine vinaigrette and honey. Mix well. Add more honey according to your taste. This is just to lighten the sourness of the vinaigrette.
5. Boil your penne pasta.
6. When aldente, drain the pasta and put it in a mixing bowl.
7. Add vinaigrette and broccoli. Toss until the pasta is well coated. Add more vinaigrette according to your taste.
8. Add a dash of salt and pepper to taste.
9. Toss the cherry tomatoes.

If you don't like vinaigrette, you can skip it and just season it with salt and pepper.

Serve hot.