Pasta Salad W/Roasted Broccoli

1. 1

   Preheat oven to 450 degrees.

2. 2

   Trim 1 inch from stems of broccoli, peel outer layer of stems.

3. 3

   Cut diagonally into 1/2 inch slices.

4. 4

   Separate florets into bite-size pieces.

5. 5

   On one large rimmed baking sheet, toss broccoli, garlic 1 Tbls olive oil; season with salt and pepper.

6. 6

   spread in a single layer; roast, turning sheet halfway through, until tender and beginning to brown, 15 to 20 minutes.

7. 7

   Set aside.

8. 8

   Meanwhile cook pasta in a large pot of boiling water, according to package instrutions.

9. 9

   Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool.

10. 10

    Drain and return to pot.

11. 11

    Remove skin from roasted garlic.

12. 12

    In a small bowl, mash garlic until forms a paste; whisk in lemon juice and remaining 1 tbls of olive oil.

13. 13

    Season with salt and pepper.

14. 14

    Pour mixture over pasta; toss in broccoli, red peppers, olives and walnuts.

15. 15

    Add some reserved cooking water, if needed.

16. 16

    Serve at room temp or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.