Food & Wine
Pasta salad with tomato, broccoli and olives
This healthy pasta salad, packed full of vegetables, will fill you up on these hot summer days.
Serves: 4
Ingredients:
- 220g Fusilloni pasta
- 2 clove garlic, peeled
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 cup cubed cheddar cheese
- ½ cup Kalamata olives, sliced
- 3 tablespoons extra virgin olive oil
- Salt and pepper
Method:
1. Add pasta to a large saucepan of boiling salted water. Add in garlic. Cook for 5 minutes and then add in broccoli and cauliflower. Cook for 2 minutes or until florets are tender.
2. Find garlic cloves and push through garlic press into a large serving bowl. Drain pasta and florets well and add to bowl. Stir in tomatoes, cheese, olives and oil. Season with salt and pepper. Toss to coat. Serve.