Pasta Salad with Roasted Broccoli

Monday, January 10, 2011

I made a simple pasta salad from an old issue of Everyday Food for my book club meeting last week. The recipe is heavy on the vegetables, which made it nice. The recipe is disingenuous about how much olive oil you will need to properly dress the salad: I probably used closer to 2 T. on the roasted veggies and another 2 T. to dress the dish afterwards. I also added more olives than suggested because 1/4 c. seemed pretty meager. Lastly, I toasted my walnuts for a little extra flavor.

I would also change this dish up a little, if I ever make it again. First, I would add MUCH more garlic. Three cloves barely lent any flavor to the dish. Secondly, my broccoli was more than cooked after 10 minutes, I would reduce the cooking time to 8-10 minutes and check it at that point.

Pasta Salad With Roasted Broccoli
From Everyday Food

2 pounds (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tablespoons olive oil
Coarse salt and ground pepper
8 ounces penne pasta
1 to 2 tablespoons fresh lemon juice
8 ounces jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 Cup)
1/4 cup pitted Kalamata olives, halved lengthwise
1/2 cup walnuts, broken into pieces

1. Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems (see note, below); cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
2. Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
3. Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

1 comments:

Liz Fenton said...

Some salted capers might be a nice addition--maybe fried, as in the cauliflower recipe. Also the zest from the lemon--why waste it?

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