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spring pasta salad with a herb citrus vinaigrette


1/2 lb. whole wheat pasta
1 head broccoli, cut into florets
1 red pepper, sliced
4 oz. grass-fed cheddar cheese
1/4 c. Parmesan cheese
1/4 tsp sea salt
freshly ground black pepper
1/2-3/4 c. herb citrus vinaigrette (recipe follows)
Herb Citrus Vinaigrette
1 grapefruit, juiced (yield approx. 2/3 c.)
1/2 c. grapeseed oil (substitute: olive oil, extra virgin olive oil, canola oil)
2-3 Tbsp red wine vinegar
1/4 small red onion (substitute: 2 green onions, 1 shallot)
1 garlic clove
1 Tbsp dijon mustard
1 tsp honey
1/2 tsp fresh oregano
1/2 tsp fresh thyme
1/2 tsp sea salt
1/8 tsp freshly ground black pepper



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