Whole-Wheat Pasta Salad

• 12 ounces kamut spiral pasta
• 1 small head broccoli (3/4 pound), cut into small florets (3 1/2 cups)
• 1/4 cup flaxseed oil
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 garlic clove, minced
• Coarse salt and freshly ground pepper
• 2 pints cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, chopped
• 1 small head radicchio, cored and shredded (about 3 cups)
• 1/2 cup packed torn fresh basil
• 1/4 cup packed fresh flat-leaf parsley

1. Bring a pot of water to a boil, and cook pasta until tender according to package instructions, adding broccoli 1 minute before end of cooking.
2. Drain pasta and broccoli.
3. While pasta is cooking, whisk together the oil, vinegar, lemon juice, mustard, honey, garlic, and 1/2 teaspoon salt in a large bowl; season with pepper.
4. Add drained pasta and broccoli, and stir to coat with dressing.
5. Let cool.
6. Mix in tomatoes, olives, and radicchio; stir to combine.
7. Season with more salt, if desired.
8. Pasta salad can be refrigerated, covered tightly, up to 1 day.
9. Let stand at room temperature 2 hours, and add basil and parsley before serving.
10. (Per Serving)
11. Calories: 292
12. Saturated Fat: 1g
13. Unsaturated Fat: 8.6g
14. Cholesterol: 0mg
15. Carbohydrates: 40.3g
16. Protein: 7.6g
17. Sodium: 413mg
18. Fiber: 4.5g

kamut spiral pasta, broccoli, flaxseed oil, balsamic vinegar, lemon juice, mustard, honey, garlic, salt, tomatoes, olives, head radicchio, fresh basil, parsley

Taken from www.epicurious.com/recipes/food/views/whole-wheat-pasta-salad-394071 (may not work)