Pasta and Vegetable Salad
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Body+Soul, July/August 2009
- Prep Time 15 minutes
- Total Time 30 minutes, plus cooling
- Yield Makes 8 servings
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Ingredients
- 12 ounces Kamut spirals
- Salt and ground black pepper
- 3 1/2 cups (one head) small broccoli florets
- 1/4 cup flax oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- 2 pints cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup torn fresh basil leaves
- 1/4 cup fresh parsley
- 1 small head radicchio, cored and shredded (about 3 cups)
Directions
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Bring 4 quarts water to a boil in a large pot, add pasta and salt, and cook until pasta is al dente, 9 to 10 minutes. Add broccoli and continue to cook until the pasta is tender, 1 minute longer. Drain and set aside.
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Meanwhile, whisk oil, vinegar, lemon juice, mustard, honey, and garlic in a large bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Add drained pasta and broccoli and stir to coat with dressing. Let cool. Mix in tomatoes, olives, basil, parsley, and radicchio; stir to combine. Season with salt to taste.
This recipe was awesome! I am always looking for whole food recipes to pin and share and try with my 90/10 nutrition challenge groups (www.tribasetraining.com/nutrition). This fit perfectly and was a big hit. Highly recommended.
Refreshing and delicious. The fresh herbs make such a difference. Paired it with the Walnut-Crusted Chicken and it was a hit. http://www.wholeliving.com/recipe/walnut-crusted-chicken-breasts