Pasta Salad

¼ cup oil
½ teaspoon salt
2 cups broccoli flowerets
¼ cup scallions, sliced
1 clove garlic, minced
½ teaspoon basil
½ pound pasta (shells, rigatoni, etc.), cooked and drained
½ cup cherry tomatoes, halved
½ cup parmesan cheese




Heat oil over medium heat in large skillet. Add broccoli, scallions, garlic, basil and salt. Stir until broccoli is tender crisp, about 4 minutes. Remove from heat. Toss with pasta, Parmesan cheese and tomatoes. Chill well before serving.