Broccoli Pasta Salad

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 197
  • Fat 2.5g
  • Saturated Fat .5g
  • Cholesterol 0mg
  • Sodium 162mg
  • Carbohydrate 36g
  • Fiber 5g
  • Protein 9g