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Broccoli Pasta & Bean Salad

Italian.Chef's picture
  Broccoli 1 Pound
  Dry large shell-shaped pasta 2 Cup (32 tbs) (about 6 oz)
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Basil 1⁄2 Teaspoon (dry)
  Red kidney beans 15 Ounce, drained, rinsed
  Salt To Taste
  Pepper To Taste

Trim and discard tough ends from broccoli stalks.
Thinly slice tender portion of stalks crosswise; cut tops into bite-size flowerets.
Set all broccoli aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until barely tender to bite (10 to 12 minutes); or cook according to package directions.
Drop broccoli into boiling water and cook just until it turns bright green (1 to 2 minutes).
Drain pasta and broccoli, rinse with cold water, and drain well again.
While pasta and broccoli are cooking, combine oil, vinegar, mustard, and basil in a large bowl.
Mix until well blended, then add drained pasta, broccoli, and beans; mix gently.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate for up to 2 hours.

Recipe Summary

Side Dish
Vegan, Vegetarian

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4358 Calories from Fat 1107

% Daily Value*

Total Fat 124 g191.4%

Saturated Fat 15.8 g79.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 604.5 mg25.2%

Total Carbohydrates 639 g213.1%

Dietary Fiber 94 g375.9%

Sugars 33.6 g

Protein 169 g338.4%

Vitamin A 59.2% Vitamin C 707.5%

Calcium 57.5% Iron 228.8%

*Based on a 2000 Calorie diet


Broccoli Pasta & Bean Salad Recipe