Broccoli and Capsicum Pasta Salad
This Italian salad (known in its homeland as insalata giardiniera) uses the freshest produce from the vegetable garden to provide a wonderful mixture of colours, flavours and nutrients. It stores well and is even better the next day.
Ingredients
Serves: 6
- 350g broccoli florets
- 1 large red capsicum, deseeded and cut into thin strips
- 1 yellow zucchini, thinly sliced
- 1 small red onion, chopped
- 280g radiatore (radiator pasta) or farfalle (bow tie pasta)
- 175g yellow or red grape tomatoes
- For the dressing
- 150ml cider vinegar
- ⅓ cup (80ml) extra virgin olive oil
- ⅓ cup (20g) finely chopped fresh parsley
- 2 tbsp finely chopped fresh dill
- pepper to taste
Directions
Preparation:8hours30min ›
Cook:20min ›
Ready in:8hours50min
- Set out a large bowl of iced water. Bring a large saucepan of water to the boil over a high heat. Put the broccoli, red capsicum, zucchini and onion in a large metal sieve. Immerse in the water and blanch for about 2 minutes or just until the colours brighten. Lift out and drain, then plunge into the iced water.
- Cook the pasta in the saucepan of boiling water according to the packet instructions. Drain and put in a large serving bowl. Drain the vegetables and add to the pasta, together with the tomatoes.
- To make the dressing, put the vinegar, oil, parsley, dill and pepper in a jar with a tight-fitting lid and shake until combined. Pour over the salad and toss gently to coat. Cover and refrigerate for at least 8 hours, or overnight. Toss again before serving.
Some more ideas…
White wine vinegar or tarragon vinegar can be used instead of cider vinegar. * Replace the broccoli with asparagus tips. * For more fibre, use wholemeal pasta. * Replace the grape tomatoes with cherry tomatoes or quartered roma tomatoes.
Health points
This salad gives you four servings of vegetables. Add a couple of pieces of fruit as snacks and you will have had a truly healthy day of eating.
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Reviews and Ratings
Global Ratings:
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Reviews in English (2)
Used different ingredients. Swapped yellow capsicum for yellow zucchini (not available) I assumed it was more a color issue than taste and it did look better with the yellow added. Next time I will use 1 green zucchini and 1 yellow capsicum. - 04 Jun 2010
Really easy & beautiful color..tasted good after a couple of hours but looking forward to tomorrows bbq. I had it for lunch Sunday..very zesty..I will save this recipe for next summer - 04 Jun 2010