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Roasted Broccoli and Red Pepper Pasta Salad

June 29, 2011

Roasted Broccoli and Red Pepper Pasta Salad

Roasted Broccoli and Red Pepper Pasta Salad

One of the easiest meals or side dishes to prepare is a pasta salad.  Pasta salads are great because you can prepare them in advance and pack them up for a picnic or potluck dinner.  There are so many variations that you can make with this salad too the possibilities are endless.  This pasta salad is great because the vegetables far outweigh the pasta, so if you are watching your carbohydrate intake this is a great salad recipe to keep on hand.  The roasted vegetables really add a lot of flavor to the salad and it is also a very healthy and nutritious way to cook them.  The lemon adds a little zing and really makes for a refreshing taste.  This salad may be served at room temperature or chilled which ever you prefer.

Ingredients and Directions for Roasted Broccoli and Red Pepper Pasta Salad

Ingredients and Directions for Roasted Broccoli and Red Pepper Pasta Salad

 1.  Ingredients

   2 heads of broccoli

1/2 red pepper

3 garlic cloves, halved lengthwise (skin on)

2 tablespoons olive oil

Coarse salt and ground pepper

8 ounces whole wheat penne pasta

zest of 1/2 a lemon

2 tablespoons fresh lemon juice

1/4 cup pitted Kalamata olives, halved lengthwise

1/2 cup toasted, slivered almonds

To Prepare the Pasta Salad

Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Cut the broccoli diagonally into 1/2-inch slices.  Separate florets into bite-size pieces.

2.  Place the broccoli, red pepper and garlic in a bowl and toss with 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.

Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions.  Drain pasta; rinse under cold water until cool, and drain. Place in a medium bowl.

Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in the lemon zest and juice along with the remaining tablespoon oil. Season with salt and pepper. Pour the mixture over pasta; Slice the red pepper into 1/2 inch slices.  Toss in broccoli, red peppers, olives, and toasted almonds. Serve at room temperature or chilled.

Serves 4

Roasted Broccoli and Red Pepper Pasta Salad

Roasted Broccoli and Red Pepper Pasta Salad

This is a healthy, light and nutritious salad that will bring you great delight 🙂  Prefect for this long weekend!

From our kitchen to yours,
Sydney Jones

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2 Comments leave one →
  1. July 4, 2011 8:55 am

    Sydney,

    Our son requested a pasta salad for our July 4th cook-out, and this will be perfect! Thanks for a timely recipe.

    –John: TheDailyGraff.com

Trackbacks

  1. Parmesan-Roasted Broccoli « Sydney'sKitchen

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