2015-04-02

Roasted Broccoli Pasta Salad

Number of servings: 8


INGREDIENTS

- 2 broccoli heads (~760g), cut into bite-size pieces
- 1 red bell pepper (~130g), cut into small strips
- 60g walnuts, broken into small pieces
- 2 carrots (~130g), cut into small strips
- 160g pitted black olives
- 500g wholewheat penne pasta
- 3tbsp extra virgin olive oil
- juice of 1 lemon
- 6 garlic cloves, minced
- salt and ground black pepper

1. Place broccoli and red bell pepper on two separate baking sheets. Toss with some oil, salt and ground black pepper. Roast both vegetables in preheated oven set at 220c for 20 minutes.

2. Then, toast walnuts at 200c for 10 minutes.

3. Cook pasta in boiling water according to package’s instruction. Drain and rinse well.

4. Place carrots, olives, cooked pasta, roasted vegetables and toasted walnuts into a big salad bowl.

5. In a small bowl, mix together the remaining olive oil, lemon juice, minced garlic, salt and ground black pepper. Pour the dressing over pasta salad and toss everything very well.


Serve at room temperature or chilled!

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