Artichoke And Broccoli Pasta Salad


Salt and pepper to taste
3/4 pound dried penne pasta
2 tablespoons champagne vinegar or white wine vinegar
2 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 small red bell pepper, cored, seeded and chopped
1 small green bell pepper, cored, seeded and chopped
2 cups small broccoli florets
1/2 cup sliced pitted Kalamata olives
1/2 cup sliced basil
1/2 cup grated Parmigiano Reggiano or 1 cup crumbled feta cheese


During The Warmer Months We Can't Resist Making Huge Batches Of This Great Salad. Take Liberties With The Ingredients, As This Recipe Is Best When Prepared According To Your Own Taste. If You Prefer, Cook The Broccoli In Boiling Water Until Tender Before

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