Recipe: Piccolini Mediterranean Broccoli Salad

Here's a great way to incorporate more of that superfood - broccoli - into your diet! This tasty pasta salad recipe is made with the fresh flavors of Italy - olives, lemon, garlic, and oregano. Capers add an extra bite to the zesty dressing, while fresh, lightly cooked broccoli adds an extra boost to your health. Makes a great lunch, side dish, or potluck addition.

This one will definitely be a repeat in your recipe book!

Piccolini Mediterranean Broccoli Salad

Ingredients:

Image Source: Whole Foods Market

1 lb. piccolini (tiny penne) pasta (or other small pasta like mini shells)
1 bunch fresh broccoli florets, broken into small pieces
2/3 cup Greek olives, pitted and sliced
1/4 cup capers, drained
3/4 cup olive oil
3/4 cup lemon juice
2 garlic cloves, minced or grated
1 tsp dried oregano

Directions:

• Fill large pot with cold water, making sure you have enough room for both the pasta and the broccoli florets.
• Bring to a boil and add pasta only.
• Cook for 6 minutes, then add the florets and cook for 1 minute longer, until the pasta is tender and the broccoli is just blanched.
• Drain well.
• In a large salad bowl, combine the remaining ingredients and whisk until blended well and slightly thickened.
• Add the drained pasta and broccoli into the big bowl with the oil mixture, and toss to coat evenly.
• Taste and add salt and freshly ground pepper to taste.
• May be served warm or at room temperature.