Broccoli Pasta Salad with Toasted Walnuts and Olives

Name: Broccoli Pasta Salad with Toasted Walnuts and Olives
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving
Ingredients: 3/4 cup coarsely chopped raw walnuts; 3 cups uncooked broccoli florets; 3 cups cooked whole wheat penne pasta; 3/4 cup sliced black olives; 1/2 cup shredded Parmesan cheese; For the vinaigrette:; 4 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoon balsamic vinegar; 1 1/2 teaspoons Dijon mustard; 2 teaspoons chopped fresh rosemary; 1 teaspoon sugar; 3/4 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6
Calories
327 kcal
Course
Main Course, Salad, Others
Cuisine
Vegetarian, gluten-free

Broccoli Pasta Salad with Toasted Walnuts and Olives

Nevaeh Sloan

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Whole grain pasta, fresh broccoli, toasted walnuts, black olives and Parmesan cheese are tossed with a tasty herb and Dijon mustard vinaigrette for a wholesome and delicious salad you can enjoy at home or take to your next potluck or picnic!

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Ingredients

Servings

3/4 cup coarsely chopped raw walnuts
3 cups uncooked broccoli florets
3 cups cooked whole wheat penne pasta (or pasta of choice, including GF)
3/4 cup sliced black olives
1/2 cup shredded Parmesan cheese
For the vinaigrette:
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon sugar
3/4 teaspoon salt (see note)
¼ teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

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Instructions

To toast the walnuts, preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer and bake 8 to 10 minutes, checking frequently to prevent burning. Let cool completely.
Combine the vinaigrette ingredients in a small bowl, whisking until emulsified, and set aside until ready to use (can be made in advance and refrigerated).
Place the salad ingredients in a bowl, pour the vinaigrette over, and gently stir to combine. Refrigerate for at least an hour before serving.

Notes

* Depending on how much salt you use to cook the pasta, adjust accordingly.* This salad tastes better the longer it sits. Can be made a day in advance.

Nutrition Information

Show Details

Calories 327kcal (16%) Carbohydrates 22g (7%) Protein 9g (18%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Monounsaturated Fat 11g Cholesterol 7mg (2%) Sodium 732mg (31%) Potassium 267mg (8%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 429IU (9%) Vitamin C 41mg (46%) Calcium 130mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories	327kcal	16%
Carbohydrates	22g	7%
Protein	9g	18%
Fat	24g	37%
Saturated Fat	4g	20%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	11g	55%
Cholesterol	7mg	2%
Sodium	732mg	31%
Potassium	267mg	6%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	429IU	9%
Vitamin C	41mg	46%
Calcium	130mg	13%
Iron	2mg	11%