Broccoli Pasta Salad with Toasted Walnuts and Olives
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
327 kcal
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Course
Main Course, Salad, Others
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Cuisine
Vegetarian, gluten-free
Broccoli Pasta Salad with Toasted Walnuts and Olives
Description
This Broccoli Pasta Salad features coarsely chopped toasted walnuts that add a toasty crunch, mixed with uncooked broccoli florets for fresh crispness and cooked whole wheat penne for a hearty base. Sliced black olives contribute a salty, briny note. The vinaigrette blends extra virgin olive oil, red and balsamic vinegars, Dijon mustard, fresh rosemary, sugar, salt, pepper, onion powder, and garlic powder, creating a well-rounded dressing that coats the salad ingredients evenly.
The salad is assembled by mixing the vinaigrette into the combined ingredients and refrigerated for at least an hour. This resting time allows the flavors to integrate fully, softening the broccoli slightly and melding the tangy dressing with the olives and walnuts. The mixture balances freshness, acidity, and nutty richness, making it suitable as a side dish or light main course.
This pasta salad holds well overnight and gains deeper flavor with time. Adjust the salt depending on pasta cooking water salting. It offers a wholesome, textured dish ideal for warm weather meals or as a prepared dish ahead.
Ingredients
- 3/4 cup walnuts coarsely chopped, raw
- 3 cups broccoli uncooked florets
- 3 cups whole wheat penne pasta or pasta of choice, including GF, cooked
- 3/4 cup black olive sliced
- 1/2 cup Parmesan Cheese shredded
- 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 rosemary chopped, fresh
- 1 teaspoon sugar
- 3/4 teaspoon salt (see note)
- ¼ teaspoon black pepper freshly ground
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
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
- Adjust salt in vinaigrette depending on how salty the pasta cooking water was.
- The salad tastes better after sitting at least one hour, so making it ahead is beneficial.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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