Pasta Salad with Roasted Broccoli

Ingredients

Serves 4.

• 2 pounds (2 heads) broccoli
• 3 garlic, 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

Directions

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.

First published   

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.