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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
  1. 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.
  2. Drain both pasta and broccoli and refresh in a large bowl of iced water.
  3. 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.
  4. Drain pasta and broccoli, patting dry with paper towels.
  5. Divide between serving plates along with salad leaves, cherry tomatoes, feta and black olives.
  6. Spoon over the prepared dressing before serving.

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