Tomato Basil & Broccoli Pasta Salad

Level: Medium | Prep Time: 15 | Cook Time: 10 | Serves: 2-4

June 13, 2018

A fresh and vibrant pasta salad tossed with Pasolivo Basil Olive Oil, Fig Balsamic Vinegar, olives, feta, and crisp vegetables, finished with herbs and sea salt for a flavorful Mediterranean-inspired dish perfect for make-ahead meals.

Ingredients

1 Lb Of Rainbow Rotini
3 Tablespoons Pasolivo Basil Olive Oil
2 Tablespoons Pasolivo Fig Balsamic Vinegar
2 Tablespoons Olive Brine from the Kalamata Olives
1 t Pasolivo Spicy Italian Seasoning
Pinch of Pasolivo Black Lava Sea Salt
2 Cups Of Cherry Tomatoes halved
4 Cups Of Broccoli Florets and their stems sliced into small coins
6 Oz Of Spinach Chiffonade
8 Basil Leaves Chiffonade
6 Ounces Tomato Basil Feta and extra if desired
1 1/2 Cups Kalamata Olives halved

Preparations

Boil pasta until it is al dente'. Rinse, drain, and set aside.
In a small bowl, whisk Pasolivo Basil Olive Oil, Pasolivo Fig Balsamic Vinegar, Olive Brind from the Kalamanta Olives, Italian Seasoning, and Black Lava Sea Salt to taste.
In a large bowl, toss the pasta, tomatoes, broccoli, basil, spinach, and feta until combined.
Toss with Basil Olive Oil dressing you set aside and chill until serving.
At serving, drizzle Pasolivo Basil Olive Oil and an additional dash of Black Lava Salt if desired.
Salad can be made up to 1 day ahead of serving.

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Ingredients

Preparations

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