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Pasta and Vegetable Salad

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

  • Prep:
  • Total Time:
  • Servings: 8
Pasta and Vegetable Salad

Source: Body+Soul, July/August 2009


  • 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)


  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.


Reviews (1)

  • BASEtraining 2 Jan, 2013

    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 ( This fit perfectly and was a big hit. Highly recommended.

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