Page 92 - Family cookbook v30_Neat

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Joan Davidson

Pasta Broccoli Salad

“It's a good salad to make for those warm days, since it doesn't contain mayo and will not be hurt by sitting out.”

Olive oil as needed

2‐3 bunches scallions, white and green parts

1 good sized head broccoli (or 2‐3 tops)

2 cloves garlic minced or 1 teaspoon garlic powder

1 teaspoon dried basil, rubbed in your palms before adding.

Salt and pepper to taste

1 pint cherry tomatoes, (either whole or sliced in half according to your preference)

Fresh grated cheese – either parmesan or locatelli romano – 8 oz container

(I use the romano cheese)

Fresh basil (optional) can either be added diced or just used for garnish

1 lb. rotelli macaroni – (Pasta twists)

1. Cook pasta in boiling salted water as directed but do not rinse after draining.

2. While pasta is cooking, slice scallions thinly and put on the side. Cut broccoli into small
florets. Stalks can be peeled and sliced into discs as well. Heat olive oil (about 3 table‐
spoons) in frying pan until hot and add broccoli florets and sauté until just tender and
then add the scallions. Season with salt and pepper and add basil at this time. Continue
sautéing until the scallions look tender and wilted. Pour over pasta and stir. Add
tomatoes and a good handful of the grated cheese let cool.

3. When cooled, add more cheese – at least another 2 handfuls – and taste for seasoning.
If stored in the refrigerator, seasonings will need to be adjusted.

4. Garnish with fresh basil if desired.