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Pasta Salad with Roasted Broccoli


A high proportion of vegetables turns this pasta salad into a light, nutritious meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 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; 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.

Reviews Add a comment

  • martyat111
    12 MAR, 2011
    Recipe is pretty bland. It needed some "zing". I added more salt. I added some finely grated parmissan. I added some finely chopped preserved lemon. An alternative would be some more lemon juice. I used brocolli florettes instead a lot of sliced brocolli stalks. All in all, with the modifications, it was pretty good. Absent the modificatons, this is not one of Martha's best. Answering pyegirl, it must call for 3 or 4 large CLOVES of roasted garlic; 3 heads would be over the top.
  • pyegirl
    10 SEP, 2010
    Does this recipe call for 3 heads of roasted garlic or just 3 cloves of roasted garlic? I feel like there is some instruction missing from this recipe regarding the roasted garlic. Anybody made this?
  • noellamom
    21 AUG, 2009
    I didn't have walnuts so substituted pine nuts. Also added some feta. Delicious!
  • amie
    16 JUN, 2008
    This is great served cold for summer dinners!
  • scrapofnature
    24 MAR, 2008
    This is a good salad, but can get kind of expensive. I recommend roasting your own peppers. Hopefully you can either grow some or buy them locally when they are coming out of your neighbors' ears. Roast them in the summer and freeze or can them to last the rest of the year. Then you only have to buy the olives. Much lighter on the wallet. I freeze mine in little snack size zipper bags. nice portions.