Ingredients
- 6 cups cooked rotini or fusilli pasta
- 2 cups broccoli florettes
- 1 cup mushrooms, sliced
- 1 cup white onion, minced
- 2 large carrots, grated
- 1 cup black olives, pitted and sliced
- ⅔ cup extra virgin olive oil or cold-pressed essential oil
- ⅓ cup lemon juice or red wine vinegar
- 1 cup whole, sun-dried tomatoes
- 3 whole cloves garlic (or more, to taste)
- 1 tbsp dried basil
- 2 tsp dried oregano
- sea salt and pepper to taste
Make it step by step
- Cook the rotini or fusilli.
- Add the broccoli florettes to the pot for the last minute or two of cooking, so that they turn bright green, but stay tender-crisp.
- In a skillet, sauté the mushrooms and onions until the onions are translucent and the mushrooms are tender.
- Set aside.
- In blender or food processor, combine remaining ingredients, except the grated carrot and , until smooth.
- Combine the cooked pasta and broccoli, grated carrot, mushrooms and onions and black olives in a large salad bowl.
- Pour the dressing over all and toss well.
- Serve cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.