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Broccoli and Sundried Tomato Pasta Salad

8 ounces Penne pasta
6 tablespoons Olive oil
5 tablespoons Parmesan cheese
2 cups Broccoli Florets - cut into bit size pieces
3 cloves Garlic - minced
1/3 cup Sundried tomatoes - packed in oil
10 Olives - quartered, preferable Kalamata olives
¼ cup Pine nuts - toasted
1 Lemon - juiced and zested, reserved separately
½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Red pepper - crushed

Cook pasta according to package directions. Drain, and toss with 2
tablespoons of the olive oil and 3 tablespoons of the Parmesan cheese.

In the meantime heat 2 of the remaining tablespoons of olive oil in a
large sauté pan over medium high heat. Sauté the broccoli until bright green
then add the garlic and sundried tomatoes. Sauté for an additional 3
minutes.  Remove from heat and toss in the olives and pine nuts. Add this mixture
to the pasta and toss together with the remaining ingredients.

Serve chilled or at room temperature.

Serves 6

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