Broccoli Pasta Salad with Toasted Walnuts and Olives
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!
Servings: 6
Calories: 327kcal
Ingredients
- 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
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.
* This salad tastes better the longer it sits. Can be made a day in advance.
Nutrition
Calories: 327kcal | Carbohydrates: 22g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 732mg | Potassium: 267mg | Fiber: 5g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 41mg | Calcium: 130mg | Iron: 2mg