Food & Cooking Recipes Salad Recipes Pasta Salad with Roasted Broccoli 3.4 (93) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 17, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal. Ingredients 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 ½-inch strips (1 cup) ¼ cup pitted Kalamata olives, halved lengthwise ½ cup walnuts, broken into pieces Directions 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. 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. 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. Rate it Print