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Broccolini Pasta Salad

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This cool summer salad pops and offers the perfect combo of veggies and pasta mixed with dijon mustard! Why broccolini? This lanky vegetable is a hybrid; first created in 1993, it's a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible. Compared to the bitter flavor of regular broccoli, Broccolini is more mild, with a sweet, earthy taste. 


  • Rich source of Vitamin C.
  • High in calcium.
  • Lowers risk of developing osteoperosis.
  • Promotes bone health.
  • High in fiber (Promotes Bowel Regularity)
  • Helps prevent heart disease.
  • May help prevent diabetes.

To make this awesome dish you'll need:

  • 1 (16-ounce) box campanelle or other short pasta
  • 1 bunch Broccolini, cut into 1-inch pieces
  • 6 tbsp. olive oil
  • 3 tbsp. white balsamic vinegar
  • 1 small shallot, chopped
  • 1 small garlic clove, finely grated
  • 2 tsp. Dijon mustard
  • 1 pt. cherry tomatoes, halved or quartered if large
  • 3/4 c. smoked almonds, coarsely chopped
  • 1/2 c. Fresh basil leaves, torn

DIRECTIONS (Serves about 8)

  1. Cook pasta in boiling salted water according to package directions, adding Broccolini during last minute of cooking. Drain.
  2. Meanwhile, whisk together oil, vinegar, shallot, garlic, and Dijon in a bowl. Season with salt and pepper.
  3. Add pasta mixture, cherry tomatoes, almonds, and basil to vinaigrette; stir to combine. Season with salt and pepper. Chill until ready to serve, up to 1 day.
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