Broccoli Pasta Salad

  • Yield 8 servings


1/2 pound penne, fusilli or farfalle pasta
1 head broccoli, cut into 2-inch florets
1 cup sliced black olives
1 -- red pepper, diced (optional)
1 -- (15-ounce) can white beans, rinsed and drained
1/2 cup torn basil leaves
1 tablespoon oregano (optional)


  1. Bring a pot of lightly salted water to a boil, add pasta and cook according to package direction. Add broccoli 2 minutes before the end of cooking time. Drain pasta and broccoli and rinse under cold water, 3 to 4 minutes to cool.
  2. Place in bowl with remaining ingredients. Combine all dressing ingredients; whisk well. Pour over pasta mixture and toss to coat evenly. Let stand at least 30 minutes until flavors develop.

Recipe by Chef Bill Telepan.



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