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Home » Food » By Type of Dish » Gluten Free » Broccoli and Pasta Salad with Olives, Parmesan & Toasted Walnuts

Broccoli and Pasta Salad with Olives, Parmesan & Toasted Walnuts

June 3, 2015 by Kimberly Killebrew · 8 Comments

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broccoli pasta salad olives walnuts parmesan whole wheat vegetarian gluten free recipe

There simply is no excuse for buying those pre-packaged boxed pasta salad mixes.   Not when you can whip up something this delicious and wholesome in minutes!

I love the combination of chewy-crunchy, especially in a flavorful and wholesome pasta salad.  This salad comes together in only the time it takes to cook the pasta and can be made well in advance.  The perfect salad to bring for a potluck or picnic, your friends will be asking you for the recipe!

There are many alternative kinds of pasta you can use, including different kinds of whole grains.  Use whichever you prefer.  If you eat GF, simply use gluten-free pasta.

In this instance I prefer to use the pre-packaged shredded Parmesan cheese because it holds its shape better.  I also recommend using fresh rosemary as it’s much more robust and flavorful than dried.  And be sure to let the pasta salad sit for at least an hour before serving for optimal flavor.

Ready to make this yummy Broccoli and Pasta Salad with Olives, Parmesan and Toasted Walnuts?

broccoli pasta salad olives walnuts parmesan whole wheat vegetarian gluten free recipe

Then let’s get started!

To toast the walnuts, preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.  Let cool completely.

Penne-Pasta-Salad-prep-1

While the walnuts and toasting, combine the vinaigrette ingredients in a small bowl, whisking until emulsified, and set aside until ready to use.

1

Cut up the broccoli florets, chop the cooled toasted walnuts, and slice the olives.

Penne-Pasta-Salad-prep-2

Add the salad ingredients in a large bowl along with the drained and cooled pasta.

broccoli pasta salad olives walnuts parmesan whole wheat vegetarian gluten free recipe

Pour the vinaigrette over and toss to combine.  Refrigerate for at least an hour before serving.

broccoli pasta salad olives walnuts parmesan whole wheat vegetarian gluten free recipe

Enjoy!

broccoli pasta salad olives walnuts parmesan whole wheat vegetarian gluten free recipe

5.0 from 1 reviews
Broccoli and Pasta Salad with Olives, Parmesan & Toasted Walnuts
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: Serves 4-6
Ingredients
  • 3 cups uncooked broccoli florets
  • 3 cups cooked whole wheat penne pasta (for GF, use gluten-free pasta)
  • ¾ cup coarsely chopped toasted walnuts
  • ¾ cup sliced black olives
  • ½ cup shredded Parmesan cheese
  • For the Vinaigrette:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoon balsamic vinegar
  • 1½ teaspoons Dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon sugar
  • ¾ teaspoon salt (see note)
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
Instructions
  1. 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).
  2. To toast the walnuts, preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently. Let cool completely.
  3. Combine the salad ingredients in a bowl, pour the vinaigrette over, and toss 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.
3.3.3070

 

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8 Comments →

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8 Responses

  1. Patrick says

    November 9, 2018 at 7:44 pm

    Thanks for this recipe — it helped organize my thoughts! I used chickpea-based pasta instead of whole wheat, pecans instead of walnuts, omitted the sugar, and topped with 150g of salmon filet. Delicious!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 9, 2018 at 7:52 pm

      That sounds terrific, Patrick, thanks for the feedback!

      Reply
  2. Katherine Thorne says

    June 24, 2015 at 5:01 pm

    What a beautiful pasta salad! Looking forward to trying it, thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 24, 2015 at 5:03 pm

      Thanks, Katherine, enjoy! :)

      Reply
  3. Alexiana says

    June 16, 2015 at 5:19 am

    Simple and healthy recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 16, 2015 at 10:17 pm

      For sure, Alexiana, and thanks for visiting!

      Reply
  4. Alice says

    June 7, 2015 at 6:12 pm

    Love, love, love a nice, easy summer salad. Nutritious, too! Thank you, Kimberly.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 7, 2015 at 6:23 pm

      Thanks, Alice! I agree, I love being able to throw together something fast, easy, nutritious and yummy for the warm weather.

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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