RECIPES
Warm Italian Pasta Salad With Charred Broccoli and Bell Pepper
by Livestrong_Recipes | Oct 19, 2018
Photo Credit: Jackie Newgent
- PREP
- 12 m
- COOK
- 22 m
- TOTAL
- 34 m
Pasta salad is typically served chilled, but not this recipe. All you’ll need is a grill or grill pan. You’ll simply toss freshly cooked whole-grain fusilli with red wine vinaigrette, onions, broccoli, red bell pepper and pepperoncini.
INGREDIENTS
SERVES 6
- 1/4 cup Olive Oil, Extra Virgin
- 2 1/2 tbsp Vinegar, Red Wine
- 1 clove garlic
- 3/4 tsp Sea Salt
- 1/2 medium red onion
- 7 oz Broccoli Florets
- 1 medium red bell pepper
- 8 oz Wholewheat Fusili Pasta
- 3 tbsp Pepperoncini
- 1/4 cup Fresh Basil Leaves
DIRECTIONS
1
In a large serving bowl, whisk together 3 tablespoons of the oil, the vinegar, garlic, and salt. Stir in onion. Set aside.
2
Heat grill-pan or grill.
3
In a medium bowl, toss (large) broccoli florets with remaining 1 tablespoon oil.
4
Cut bell pepper into 4 or 5 pieces.
5
Grill broccoli and pepper pieces over direct medium-high heat until charred as desired, about 10 to 12 minutes total. Set aside to slightly cool.
6
Meanwhile, cook pasta according to package directions until al dente, about 10 to 12 minutes. Drain.
7
Add pasta to vinaigrette mixture in serving bowl; toss to coat. (Note: Do not rinse the cooked pasta.)
8
Cut bell pepper and broccoli into bite-size pieces; add to pasta mixture along with (drained) pepperoncini and toss to combine.
9
Serve while slightly warm with sliced basil for garnishing.
