To learn more about this recipe, read the related story, "So Fresh and So Clean".
Broccoli Pasta Salad
Recipe adapted from Bill Telepan, "The Clean Plates Cookbook" (Running Press)
Yield: 6 servings
Cook Time: 20 minutes, plus 30 minutes to rest
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
½ small garlic clove, very finely chopped then smashed with the side of a knife into a paste
¼ cup extra-virgin olive oil (preferably organic)
1½ teaspoons fine sea salt, plus more for serving (optional)
½ pound penne, fusilli or farfalle pasta (preferably brown rice or whole wheat pasta)
½ pound broccoli, cut into large florets (about 3 cups; stems saved for another use)
1 cup cooked cannellini beans, drained and rinsed
½ cup pitted and halved kalamata olives
½ medium red bell pepper, chopped into ¼-inch pieces
¼ cup torn basil leaves
1½ teaspoons finely chopped fresh oregano (optional)
1. In a small bowl, whisk together the balsamic vinegar, red wine vinegar and the garlic paste. While whisking constantly, slowly pour in the olive oil until the vinaigrette is creamy.
2. In a medium saucepan, add enough water to come three-quarters of the way up the sides of the pan. Season the water with 1½ teaspoons of the salt. Place the pan over high heat and bring to a boil. Add the pasta and cook until the pasta is nearly al dente, about 10 minutes. Add the broccoli and cook until the pasta is al dente and the broccoli is tender, 2 to 3 minutes more. Drain the pasta and broccoli into a colander, then rinse under cold, running water until the pasta and broccoli are cooled. Transfer the mixture to a large bowl.
3. To the cooled pasta and broccoli, add the beans, olives, red pepper, basil, oregano (if using) and the prepared dressing and toss to combine. Set the pasta aside for 30 minutes to allow the flavors to develop. Season with salt, if desired, and serve at room temperature. Calories per Serving: 292; Sodium: 237mg; Total Carbohydrate: 42g; Fiber: 7g; Fat: 11g
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