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Pasta & Olive Salad with Roasted Garlic & Peppers

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • 6 large cloves garlic, unpeeled
  • 6 tablespoons olive or vegetable oil, divided
  • 1 pkg (12 oz.) Ronzoni Garden Delight® Rotini, Radiatore or Penne, uncooked
  • 3 cups fresh broccoli florets
  • 3 tablespoons white wine vinegar
  • 2 tablespoons diced shallots (or mild onion)
  • 2 tablespoons water
  • 1 cup quartered pitted ripe olives
  • 1 large sweet red pepper, cut into 1-inch chunks
  • See more at: http://ronzonigardendelight.newworldpasta.com/pasta_meal.cfm#sthash.8CaMe1C1.dpuf

Preparation

Step 1


Heat oven to o 350°F.

In small baking dish, toss garlic with 2 tablespoons oil; bake, uncovered 20 minutes. Remove garlic; set aside to cool. Meanwhile, cook pasta according to package directions adding broccoli to water during last 2 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. In food processor or blender, process vinegar, shallots, water and roasted garlic (skins removed) until smooth. While processor is running, slowly add remaining oil. In large bowl, toss cooled pasta and broccoli, roasted red peppers, dressing, olives and salt and pepper to taste. Cover; refrigerate 2 hours.

Serves: 4-6

Tip: For a healthier option, use only 3 TBS of olive oil

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