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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (5)

93 Ratings
  • 5 star values: 12
  • 4 star values: 28
  • 3 star values: 37
  • 2 star values: 14
  • 1 star values: 2
Rating: Unrated
03/12/2011
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.
Rating: Unrated
09/10/2010
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?
Rating: Unrated
08/21/2009
I didn't have walnuts so substituted pine nuts. Also added some feta. Delicious!
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Rating: Unrated
06/16/2008
This is great served cold for summer dinners!
Rating: Unrated
03/24/2008
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.