Broccoli and Sun-dried Tomato Pasta Salad with Walnuts
- 8 ounces pasta, rotini prefer whole wheat
- 1 cup broccoli florets
- 1/4 cup sundried tomatoes oil packed, sliced
- 2 tablespoons sundried tomato oil
- 1 clove garlic freshly minced
- 1/2 cup walnuts toasted and chopped
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated
- 1/4 cup basil fresh leaves, sliced
- salt and black pepper to taste
- Bring a large pot of salted water to a boil.
- Add the pasta into the pot, and cook for about 10 minutes or until achieves the desired consistency.
- When the pasta is close to the end, about 3 minutes left, stir in the broccoli.
- Once it's done, drain both broccoli and pasta.
- Meanwhile in a large mixing bowl, toss together sunflower seeds, sundried tomatoes, oil, garlic, toasted walnuts, parmesan cheese and basil until well combined.
- Add drained broccoli and pasta into mixture.
- Gently toss until well mixed.
- Season with salt and black pepper to taste.
- Serve or chill in the refrigerator until ready to use.
pasta, broccoli florets, tomatoes oil, tomato oil, clove garlic, walnuts, parmesan, basil, salt
Taken from recipeland.com/recipe/v/broccoli-sun-dried-tomato-pasta-53064 (may not work)