Pasta Salad with Tomato, Broccoli, Black Olives and Feta
PAIRS WITH: PINOT GRIGIO
SERVINGS: 4
PREP TIME: 20
DIFFICULTY: EASY
Ingredients
6 cups radiatori pasta, or rotini
1 large broccoli head, prepared into large florets
2 tsp wholegrain mustard
2 1/2 tbsp white wine vinegar
7 tbsp extra-virgin olive oil
4 cups spring salad mix
1 3/4 cups cherry tomatoes, quartered
1 cup feta cheese, cubed
3/4 cup black olives, pitted
Kosher salt
Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until 'al dente,' about 10 minutes; add broccoli florets to the pasta after about 7 minutes.
Drain both pasta and broccoli and refresh in a large bowl of iced water.
Whisk together mustard, vinegar, and a pinch of salt and pepper in a small mixing bowl. Gradually whisk in olive oil to make a smooth, emulsified dressing.
Drain pasta and broccoli, patting dry with paper towels.
Divide between serving plates along with salad leaves, cherry tomatoes, feta and black olives.
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