Pesto 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
3.8 oz. can sliced black olives
1 c. cherry or grape tomatoes, halved
13.25 oz. can artichoke hearts, chopped
1/2 red onion, finely chopped
1/3 c. The Tasteful Olive Pesto infused olive oil
2 T. The Tasteful Olive Oregano white balsamic vinegar
1 T. freshly squeezed lemon juice
1/4 c. loosely packed fresh basil leaves, chopped (if desired)
Fleur de Sel (available at The Tasteful Olive) for garnish
Cook pasta according to package instructions, 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 pesto 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
