Sun-Dried Tomato and Broccoli Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This delicious pasta salad recipe was clipped from the Sunday paper. It can be served warm or chilled. Ingredients:
1 bunch broccoli, sliced 1/8-inch up to crowns |
1 cup sun-dried tomato, julienne cut, approx. 3 . 5 oz |
1/2 cup olive oil |
1/2 cup diced red bell pepper |
4 garlic cloves, peeled and minced |
12 ounces tri-colored rotini pasta |
4 tablespoons pine nuts (optional) |
salt & pepper, to taste |
Directions:
1. Heat the olive oil in a skillet over medium heat.
2. Add broccoli, sun-dried tomatoes (including oil if packed in oil), and red pepper. Saute until broccoli is tender, about 6 minutes.
3. Add garlic and heat for another 2 minutes, being careful not to burn garlic.
4. Remove skillet from heat.
5. Prepare pasta, according to package directions. Rinse in cold water, and add to skillet.
6. Add pine nuts to skillet, toss salad, and transfer to serving bowl.
7. Salt and pepper, to taste.
8. Serve warm or chilled.
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