Pasta Salad W/Roasted Broccoli

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli, peel outer layer of stems. Cut diagonally into 1/2 inch slices. Separate florets into bite-size pieces. On one large rimmed baking sheet, toss broccoli, garlic 1 Tbls olive oil; season with salt and pepper. spread in a single layer; roast, turning sheet halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
  • Meanwhile cook pasta in a large pot of boiling water, according to package instrutions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool. Drain and return to pot.
  • Remove skin from roasted garlic. In a small bowl, mash garlic until forms a paste; whisk in lemon juice and remaining 1 tbls of olive oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives and walnuts. Add some reserved cooking water, if needed.
  • Serve at room temp or chilled.
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