Spring Pasta Salad with Herb Citrus Vinaigrette

Ingredients

• FOR THE SALAD:
• ½ pounds Whole Wheat Pasta
• 1 head Broccoli Cut Into Florets
• 1 Red Pepper, Stem And Seeds Removed, Then Sliced
• 4 ounces, weight Grass-fed Cheddar Cheese
• ¼ cups Parmesan Cheese, Grated
• ¼ teaspoons Sea Salt
• ⅛ teaspoons Freshly Ground Black Pepper
• ¾ cups Herb Citrus Vinaigrette, (recipe Follows) Start With 1/2 Cup And Add More Accordingly
• FOR THE VINAIGRETTE:
• 1 Grapefruit, Juiced (1 Grapefruit Should Yield Approximately 2/3 Cups Juice)
• ½ cups Grapeseed Oil (substitute: Olive Oil, Extra Virgin Olive Oil, Canola Oil)
• 2-½ Tablespoons Red Wine Vinegar
• ¼ Red Onion (instead Of 1/4 Of A Red Onion You Can Substitute 2 Green Onions Or 1 Shallot)
• 1 clove Garlic
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Honey
• ½ teaspoons Fresh Oregano
• ½ teaspoons Fresh Thyme
• ½ teaspoons Sea Salt
• ⅛ teaspoons Freshly Ground Black Pepper

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