Vegan Broccoli Pasta Salad with Fresh Italian Herb Dressing
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Cooking tools:
- Food processor
- Blender
- Skillet
- Pot
- Colander
- Mixing bowl
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Serving bowl
Ingredients
- 2 garlic cloves, sliced in half
- 1 tsp crushed red pepper flakes
- ½ cup olive oil
- 6 sun-dried tomatoes (packed in oil), oil drained off
- 2 Tbsp fresh oregano
- ¼ cup flat leaf parsley
- ½ cup fresh basil
- 2 sprigs of thyme, just the leaves (toss out the stems)
- ½ tsp dijon mustard
- ¼ cup balsamic vinegar
- Salt, to taste
- Black pepper, to taste
- 3 cups fresh Smith’s Farm’s broccoli florets
- 1 16 ounce package of farfalle pasta
- 1 5 ounce can of sliced black olives, drained
- 1 ½ cups cherry tomatoes, chopped in half
- 1 15 ounce can of chickpeas, drained and rinsed
- Vegan parmesan, optional – to top
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