Pasta and Vegetable Salad

Prep Time:
15 mins
Total Time:
1 hrs 30 mins

For a tastier and healthier side dish, try this Pasta and Vegetable Salad for fresh spin on an old standby at your next summer outing. With its high protein content, it works as a main course, too.


  • 12 ounces Kamut spirals

  • Salt and ground black pepper

  • 3 ½ cups (one head) small broccoli florets

  • ¼ cup flax oil

  • ¼ cup balsamic vinegar

  • 2 tablespoons lemon juice

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 1 clove garlic, minced

  • 2 pints cherry tomatoes, halved

  • ½ cup pitted kalamata olives, chopped

  • ½ cup torn fresh basil leaves

  • ¼ 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.


Cook's Notes

If you make it ahead, remove it from the refrigerator two hours before serving.

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