Italian Pasta Salad - alive magazine
Elevate your summer gatherings with this Italian pasta salad. Bursting with Mediterranean flavours and vibrant colours, this refreshing dish is a celebration of…
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Cooking tools:
- Colander
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 3/4 cups (650 mL) dry chickpea or lentil rotini pasta
- 1 large red bell pepper, diced
- 1 1/2 cups (350 mL) broccoli, chopped into small pieces
- 2 Tbsp (15 mL) lemon juice
- 2 Tbsp (30 mL) Dijon mustard
- 1 Tbsp (15 mL) pure maple syrup
- 1/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) dried oregano
- 2 garlic cloves, minced
- 1/4 tsp (1 mL) black pepper
- 3 Tbsp (45 mL) extra-virgin olive oil
- 8 oz (225 g) bocconcini cheese
- 2/3 cup (160 mL) sliced black olives
- 1/2 tsp (2 mL) flake salt (optional)
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