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1 Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
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2 In large bowl, mix pasta, broccoli and all remaining salad ingredients except almonds.
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3 In medium bowl, beat dressing ingredients with wire whisk until smooth. Add to pasta mixture; toss to mix well. Cover; refrigerate at least 2 hours to blend flavors. Before serving, stir in almonds.
*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
If the salad is a bit dry, just stir in 1 to 2 tablespoons fat-free (skim) milk before serving.
Dried cranberries can be substituted for the cherries—also, if you really like poppy seed, go ahead and stir in a little extra. Arrange red and green lettuce leaves on a pretty platter and spoon salad over the top.
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