Recipe: <!-- -->Artichoke and Broccoli Pasta Salad<!-- -->
We can't resist making huge batches of this great salad. Take liberties with the ingredients, as this recipe is best when prepared according to your own taste. If you prefer, cook the broccoli in...
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
- Salt
- pepper
- 3/4 pound dried penne pasta
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 cloves garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 jar (12-ounce) marinated artichoke hearts, drained and chopped
- 1 red or green bell pepper, seeded and chopped
- 2 cups small broccoli florets
- 1/2 cup sliced pitted Kalamata olives
- 1/2 cup sliced fresh basil
- 1/2 cup grated Parmigiano Reggiano or 1 cup crumbled feta cheese
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