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Broccoli Pasta & Bean Salad

Italian.Chef's picture
Ingredients
  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
Directions

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

Channel: 
VeganLife
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Broccoli

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