Artichoke and Broccoli Pasta Salad
Serves 8
Time 20 min
We can't resist making huge batches of this great salad. Take liberties with the ingredients, as this recipe is best when prepared according to your own taste. If you prefer, cook the broccoli in boiling water until tender before adding it to the salad. Making this salad ahead of time and chilling allows for the flavors to meld even more.
Special Diets:
Ingredients
- Salt and pepper, to taste
- 3/4 pound dried penne pasta
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 cloves garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 (12.0-ounce) jar marinated artichoke hearts, drained and chopped
- 1 red or green bell pepper, seeded and chopped
- 2 cups small broccoli florets
- 1/2 cup sliced pitted Kalamata olives
- 1/2 cup sliced fresh basil
- 1/2 cup grated Parmigiano Reggiano or 1 cup crumbled feta cheese
Method
Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 10 minutes.
Drain well and set aside to let cool.
In a medium bowl, whisk together vinegar, garlic, salt and pepper.
Slowly drizzle in oil while continuing to whisk constantly to make a dressing.
Add pasta, artichoke hearts, bell pepper, broccoli, olives, basil, and cheese and toss gently to combine.
Nutritional Info:
Per serving: 300 calories (110 from fat), 12g total fat, 2g saturated fat, 5mg cholesterol, 460mg sodium, 40g carbohydrates (4g dietary fiber, 3g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Salt and pepper, to taste
- 3/4 pound dried penne pasta
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 cloves garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 (12.0-ounce) jar marinated artichoke hearts, drained and chopped
- 1 red or green bell pepper, seeded and chopped
- 2 cups small broccoli florets
- 1/2 cup sliced pitted Kalamata olives
- 1/2 cup sliced fresh basil
- 1/2 cup grated Parmigiano Reggiano or 1 cup crumbled feta cheese