This version of pasta salad ditches the mayonnaise-based dressing for a lighter and brighter vinaigrette of flaxseed oil, lemon juice, and vinegar. It also incorporates ample fresh herbs, a variety of vegetables, and kamut pasta—a protein-rich whole-wheat pasta that contains healthy amounts of the antioxidants vitamin E and selenium. Other types of whole-wheat pasta can be used instead. The salad makes a great side for a potluck, but it works as a main course, too.
Recipe information
Yield
serves 8
Ingredients
12
1
1
1
2
1
1
1
2
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Bring a pot of water to a boil, and cook pasta until tender according to package instructions, adding broccoli 1 minute before end of cooking. Drain pasta and broccoli.
Step 2
While pasta is cooking, whisk together the oil, vinegar, lemon juice, mustard, honey, garlic, and 1/2 teaspoon salt in a large bowl; season with pepper. Add drained pasta and broccoli, and stir to coat with dressing. Let cool.
Step 3
Mix in tomatoes, olives, and radicchio; stir to combine. Season with more salt, if desired. Pasta salad can be refrigerated, covered tightly, up to 1 day. Let stand at room temperature 2 hours, and add basil and parsley before serving.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 292
Step 6
Saturated Fat: 1g
Step 7
Unsaturated Fat: 8.6g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 40.3g
Step 10
Protein: 7.6g
Step 11
Sodium: 413mg
Step 12
Fiber: 4.5g