Pasta Salad with Veggies
Created by Willie & Natasha BernardezClean Plate Culinary Inc.
cleanplateculinary.com
Serves: 4 – 6
Course: Salad
Season(s): Summer, Fall
Ingredients
- 12 ounces of spiral pasta
- 4 cups water
- 1 tablespoon salt
- 1 small head of broccoli-divided into florets or kale-chopped
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 garlic clove, minced
- 2 pints cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, chopped
- 1 small head of radicchio, shredded
- basil torn
- salt and freshly ground pepper to taste
Instructions
Bring a pot of water to boil with salt and cook pasta until it is al dente (slightly undercooked). Add broccoli for 1 minute before end of cooking. Drain pasta and broccoli, set aside. Mix olive oil, balsamic vinegar, lemon, mustard, honey and garlic with salt and pepper. Add the pasta and broccoli and coat with dressing. Mix in tomatoes, kalmata olives, and radicchio. Season with salt and pepper and stir. This salad can be refrigerated or served room temperature. Add basil pieces right before serving.How do you #eatdowntoearth?
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