It’s a Sunday night, and what can we make (quickly!) for lunch tomorrow? Pasta salad! This was an extremely fast dish to make (the pasta cooking was the most time consuming), and by the next day the flavors blended even better. This can be a dish for dinner, but we enjoyed this quick and easy lunch for the next 2 days.
Broccoli & Radicchio Pasta Salad
Adapted from: Power Foods Cookbook
1 lb spiral pasta
1/2 lb frozen broccoli
1/4 cup grape seed oil
1/4 cup balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp honey
2 garlic cloves, minced
1 tsp salt
1 tsp ground pepper
1 tsp red pepper flakes
2 pints cherry tomatoes, quartered
1/2 cup pitted Kalamata olives, chopped
1 small head radicchio, cored & shredded
1/2 cup basil, chopped
1/4 cup parsley, chopped
2 oz feta cheese
Bring a pot of water to a boil, and cook pasta until tender. Add the broccoli 4 minutes before the pasta is cooked. Drain pasta and broccoli. While the pasta is cooking, whisk together the oil, vinegar, lemon juice, mustard, honey, garlic, red pepper flakes, pepper and salt in a large bowl. Add the drained pasta and broccoli. Mix in tomatoes, olives, radicchio, parsley and basil stir to combine. Top with feta cheese before serving.
Fifthfloorkitchen's Blog 