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Gallery Pasta Salad with Roasted Broccoli Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 2 pounds (2 heads) broccoli 3 garlic cloves, halved lengthwise (skin on) 2 tablespoons olive oil Coarse salt and ground pepper 8 ounces penne pasta 1 to 2 tablespoons fresh lemon juice 8 ounces jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 cup) 1/4 cup pitted Kalamata olives, halved lengthwise 1/2 cup walnuts, broken into pieces

Gallery Pasta Salad with Roasted Broccoli

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Pasta Salad with Roasted Broccoli

Pasta Salad with Roasted Broccoli

Pasta Salad with Roasted Broccoli

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Recipe Summary

prep: 40 mins total: 40 mins

Servings: 4

prep: 40 mins

total: 40 mins

prep:

40 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 pounds (2 heads) broccoli 3 garlic cloves, halved lengthwise (skin on) 2 tablespoons olive oil Coarse salt and ground pepper 8 ounces penne pasta 1 to 2 tablespoons fresh lemon juice 8 ounces jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 cup) 1/4 cup pitted Kalamata olives, halved lengthwise 1/2 cup walnuts, broken into pieces

Directions

Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.

Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.

Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Reviews (5)

 Add Rating & Review     93 Ratings   5 star values:        12    4 star values:        28    3 star values:        37    2 star values:        14    1 star values:        2

Reviews (5)

Add Rating & Review     93 Ratings   5 star values:        12    4 star values:        28    3 star values:        37    2 star values:        14    1 star values:        2

Add Rating & Review

93 Ratings 5 star values: 12 4 star values: 28 3 star values: 37 2 star values: 14 1 star values: 2

93 Ratings 5 star values: 12 4 star values: 28 3 star values: 37 2 star values: 14 1 star values: 2

93 Ratings 5 star values: 12 4 star values: 28 3 star values: 37 2 star values: 14 1 star values: 2

  • 5 star values: 12 4 star values: 28 3 star values: 37 2 star values: 14 1 star values: 2

    Martha Stewart Member     Rating: Unrated       03/12/2011   Recipe is pretty bland. It needed some "zing". I added more salt. I added some finely grated parmissan. I added some finely chopped preserved lemon. An alternative would be some more lemon juice. I used brocolli florettes instead a lot of sliced brocolli stalks. All in all, with the modifications, it was pretty good. Absent the modificatons, this is not one of Martha's best. Answering pyegirl, it must call for 3 or 4 large CLOVES of roasted garlic; 3 heads would be over the top.  

Martha Stewart Member     Rating: Unrated       09/10/2010   Does this recipe call for 3 heads of roasted garlic or just 3 cloves of roasted garlic? I feel like there is some instruction missing from this recipe regarding the roasted garlic. Anybody made this?  

Martha Stewart Member     Rating: Unrated       08/21/2009   I didn't have walnuts so substituted pine nuts. Also added some feta. Delicious!  

Martha Stewart Member     Rating: Unrated       06/16/2008   This is great served cold for summer dinners!  

Martha Stewart Member     Rating: Unrated       03/24/2008   This is a good salad, but can get kind of expensive. I recommend roasting your own peppers. Hopefully you can either grow some or buy them locally when they are coming out of your neighbors' ears. Roast them in the summer and freeze or can them to last the rest of the year. Then you only have to buy the olives. Much lighter on the wallet. I freeze mine in little snack size zipper bags. nice portions.

    Martha Stewart Member

    Rating: Unrated 03/12/2011

Recipe is pretty bland. It needed some “zing”. I added more salt. I added some finely grated parmissan. I added some finely chopped preserved lemon. An alternative would be some more lemon juice. I used brocolli florettes instead a lot of sliced brocolli stalks. All in all, with the modifications, it was pretty good. Absent the modificatons, this is not one of Martha’s best. Answering pyegirl, it must call for 3 or 4 large CLOVES of roasted garlic; 3 heads would be over the top.

Rating: Unrated

Rating: Unrated 09/10/2010

Does this recipe call for 3 heads of roasted garlic or just 3 cloves of roasted garlic? I feel like there is some instruction missing from this recipe regarding the roasted garlic. Anybody made this?

Rating: Unrated 08/21/2009

I didn’t have walnuts so substituted pine nuts. Also added some feta. Delicious!

Rating: Unrated 06/16/2008

This is great served cold for summer dinners!

Rating: Unrated 03/24/2008

This is a good salad, but can get kind of expensive. I recommend roasting your own peppers. Hopefully you can either grow some or buy them locally when they are coming out of your neighbors’ ears. Roast them in the summer and freeze or can them to last the rest of the year. Then you only have to buy the olives. Much lighter on the wallet. I freeze mine in little snack size zipper bags. nice portions.

All Reviews for Pasta Salad with Roasted Broccoli

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta Salad with Roasted Broccoli

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest