I made a vegetable pasta salad with the usual garlic-balsamic vinaigrette that my good friend taught me. If you've been following my blog for a while, you'll know that I love pasta. This pasta salad has more vegetables than pasta. This is a big deal for me. It took a lot of restraint not to pour the whole bag of pasta in to boil. I first blanched the broccoli in large pieces and then cut them into bite sized to prevent it from overcooking. If I cut the broccoli ahead of time, it could easily get to soft. We don't like our broccoli raw, but we still like it to have a lot of crunch. This technique is something new that I tried, and it worked out really well.
Vegetable Pasta Salad
1/2 c broccoli, chopped
1/2 c baby spinach
1 red bell pepper, thinly sliced
3 Persian cucumbers, diced
1 can olives, halved
3 small tomatoes, cut into 8ths
1/2 lb pasta (any shape)
Blanch broccoli in boiling water for 3-4 minutes. All other vegetables remain raw. Combine ingredients and mix with dressing of your choice. Let dressing absorb for 15-20 minutes before eating.
3 garlic cloves; grated (use microplane)
1 tbsp balsamic vinegar
1/4 c EVOO
1 tsp black pepper
1 tsp kosher salt
In small jar combine ingredients and shake until emulsified or to desired consistency.