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Pasta and Vegetable Salad

Pasta and Vegetable Salad

For a tastier and healthier side dish, try this fresh spin on an old standby at your next summer outing.

Body+Soul, July/August 2009 http://www.marthastewart.com/132433/pasta-and-vegetable-salad
4.833335
Rated
96.6667100(7)7
  • Prep Time 15 minutes
  • Total Time 30 minutes, plus cooling
  • Yield Makes 8 servings

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

  1. 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.
  2. Meanwhile, whisk oil, vinegar, lemon juice, mustard, honey, and garlic in a large bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. 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.

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