Pasta salad with roasted broccoli, corn and olives


A delicious pasta salad that can be served either warm or cold.

Ingredients ( serves 4-6)
- 1 package 500 g pasta of your choice, boiled 'al dente', drained and rinsed with cold water, then allowed to drain completely
- 1 large broccoli head, cut into florets
- 1.5 cups frozen corn, boiled and drained
- 2/3 cup Kalamata olives
- 1 garlic clove, mashed
- 1 Tablespoon oregano
- 3 Tablespoons balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Place the broccoli florets on a rimmed baking sheet, toss with 2 Tablespoons olive oil and roast at 375F until fork tender (about 25 minutes, depending on the oven). In a large bowl, combine the pasta with the broccoli (and its cooking oil), the corn, olives, garlic, oregano and season with salt, pepper, the balsamic and remaining olive oil. Adjust seasonings to your preference and enjoy!


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