Pasta Salad with Broccoli and Red Pepper

From Nathan’s Kitchen                                                                                                  Episode 1

Pasta Salad with Broccoli and Red Pepper

Any remaining vinaigrette may be stored in the refrigerator for up to 1 week, and used on other salads.

Ingredients

            Serves 4 to 6

		Kosher salt and freshly ground black pepper
	1	pound dry cavatappi pasta, or other short macaroni
	1	pound broccoli, trimmed and cut into bite-size pieces
	½	cup pine nuts
	¾	cup, plus 1 tablespoon extra-virgin olive oil, plus more for greasing
	1	small yellow onion, peeled and sliced
	4	cloves garlic, peeled and minced
	¼	cup red wine vinegar
	2	tablespoons Dijon mustard
	1	tablespoon fresh oregano, chopped
	8	ounces jarred roasted red peppers, drained and cut into ½-inch strips
	½	cup Kalamata olive, pitted
	½	cup Parmesan cheese, finely grated

Directions

1.    Bring a large pot of salted water to a boil.  Following the package instructions, cook the pasta in the boiling water.  During the last 6 minutes of cooking, add the broccoli to the pot of boiling pasta.  Continue to cook until the pasta is al dente and the broccoli is just tender.  Remove from the heat and drain.  Rinse under cold water until cool, and then drain.  Transfer to a large mixing bowl, cover, and refrigerate until ready to assemble the salad.

 

2.    In a skillet set over medium-high heat, toast the pine nuts until lightly golden and fragrant, 1 to 2 minutes.  Remove from the heat and transfer the nuts to a storage container.  Set aside.

3.    Return the skillet to the heat and pour in 1 tablespoon of the oil.  Sauté the onion and garlic in the oil until tender, 2 to 3 minutes.  Transfer the mixture to the bowl of a food processor.  Add in the vinegar, mustard, and oregano.  Pulse until smooth.  With the machine running, gradually incorporate ¾ cup of the oil.  Season the vinaigrette with salt and black pepper.

4.    To assemble the salad, toss the roasted peppers, olives, Parmesan cheese, and pine nuts into the chilled pasta and broccoli.  Dress the salad with as much vinaigrette as you like and serve.