Basil Pasta Salad
8 oz. short pasta of choice
2 medium broccoli crowns, cut into bite sized pieces
1 T. The Tasteful Olive mild intensity extra virgin olive oil
Salt, to taste
Pepper, to taste
2 garlic cloves, chopped
12 oz. can sliced black olives
1 c. cherry or grape tomatoes, halved
10 oz. jar artichoke hearts, chopped
1/2 red onion, finely chopped
1/3 c. The Tasteful Olive Basil pressato olive oil
2 T. The Tasteful Olive Sicilian Lemon white balsamic vinegar
1 T. freshly squeezed lime juice
1/4 c. loosely packed fresh basil leaves, chopped
Cook pasta according to package instruction, drain, and set aside. Preheat the oven to 375. Place the broccoli pieces onto a baking sheet and toss with mild olive oil, salt, and pepper. Roast for 15 minutes then set aside to cool. In a large bowl, place the pasta, broccoli, garlic, black olives, cherry or grape tomatoes, artichoke hearts, and red onion. In a small bowl, whisk together the basil olive oil, balsamic, lime juice, and salt and pepper, to taste. Pour the dressing over the salad ingredients and toss to combine. Garnish with fresh basil.
Recipe by: Sally Williamson
