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Basil Pasta Salad

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½ pkg short pasta

2 med. broccoli heads                        

1 or 2 garlic cloves

1 12 oz can sliced black olives          

1 small basket cherry or grape tomatoes

10 oz jar artichoke hearts (or substitute orange sweet pepper)

½ red onion

1/3 cup The Tasteful Olive’s Basil olive oil

2 T The Tasteful Olive’s Lemon Sicilian aged balsamic vinegar

1 T fresh lime juice

¼ C loosely piled fresh basil leaves

¾ tsp The Tasteful Olive’s Himalayan sea salt (plus some to use in cooking pasta)

 

     First cut broccoli flowerets apart, then steam 4 min and cool immediately. (Steam garlic if you like a milder flavor) Chop broccoli into pieces and set aside. Mince garlic. Chop red onion, slice little tomatoes, drain and cut up artichoke hearts, drain the sliced olives, chop fresh basil leaves. Have a strainer ready in sink and some cold water nearby. Bring two quarts water and spoon of salt to boil, then pour in ½ pkg. Radiatore gluten-free pasta. Bring back to boil. WATCH CAREFULLY! This pasta cooks in about 3 min. Check by cooling one piece enough to taste. When ready put in strainer and cool with the cold water. Put in salad bowl. Pour basil olive oil, balsamic, lime juice, and ¾ tsp. salt and gently stir. Now add all other ingredients and carefully mix. Cover and refrigerate until serving. Garnish with whole basil leaves.

 

Recipe by Sally Williamson