6ouncessalamisuch as Genoa cut into bite-sized pieces
1block (8-ounce)Mozzarella or Provolone cheese cut into ¼ to ½-inch piecescut into ¼ to ½-inch pieces
Fresh basil leavesfor garnish
Chopped parsleyfor garnish
Freshly grated Parmesan cheese
Combine all the vinaigrette ingredients in a food processor or blender. Process until smooth. Refrigerate until needed.
Prepare an ice bath. Bring a large pot of salted water to a boil.
Drop the broccoli into the boiling water. Cook for 5 seconds or until the broccoli turns bright green. Drop into the ice bath and let cool. Drain and set aside.
Drop the pasta into the boiling water and cook according to the package directions. Drain and rinse with cold tap water. Toss with olive oil.
Combine the pasta with next 7 ingredients in a large bowl. Toss in the broccoli.
Drizzle with dressing as desired.
Garnish with fresh basil leaves, chopped parsley and Parmesan cheese.
Save time and water by blanching the broccoli in the same water you'll be cooking the pasta in. Bring the pot of salted water to a boil, toss in the broccoli then transfer it to an ice bath. Bring it back to a boil then pour in the pasta.Be sure to only cook the pasta to the al dente stage as the pasta will soften up after the dressing is added. Al dente means "to the tooth." Basically, it should be cooked yet fight back a little.SUBSTITUTIONS: Use rotini, penne, ziti or large macaroni instead of bowtie pasta. Any short pasta shape will work. Use cauliflower instead of broccoli, cannellini beans instead of chickpeas or green olives instead of Kalamata olives.MAKE AHEAD: Can be assembled 2 days ahead of time. Leave the dressing off the salad otherwise, the pasta will soak it up. Dress the salad when you’re ready to serve.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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