On-The-Fly Pasta Salad
I made this up last night, and it was so good I had to write about it.
On-The-Fly Pasta Salad
-1/2 lb of pasta (Any shape should work. I used whole wheat penne.)
-1 head of broccoli, seperated into small florets
-1 roma tomato, diced
-2 cloves of garlic, minced
-10-15 kalamata olives, pitted and chopped
-1 teaspoon italian seasoning
-2-4 tablespoons olive oil
-salt and pepper to taste
Boil the pasta until al dente. Meanwhile, steam the broccoli for 2-3 minutes, or just until tender, but still bright green. When pasta is done, drain, then toss with broccoli and remaining ingredients, using more or less oil as needed. Serve immediately, or chill overnight in the refrigerator. It's good hot or cold!
Serves 4
This is really easy, but tastes gourmet, especially if you use good olives. And speaking of olives, the ones I had were quite salty, so I added almost no additional salt to the dish. I've tried something similar to this with artichokes instead of the broccoli, and that was pretty good, too.