Broccoli and Pasta Salad with Olives, Parmesan & Toasted Walnuts
Prep time
Cook time
Total time
Serves: Serves 4-6
  • 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
  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.
* 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.
Recipe by The Daring Gourmet at