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Warm Italian Pasta Salad With Charred Broccoli and Bell Pepper

Warm Italian Pasta Salad With Charred Broccoli and Bell Pepper
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Prep Time: 12 min Serves: 6
Cooking Time: 22 min Yield: 6 cup
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Pasta salad is typically served chilled, but not this recipe. All you’ll need is a grill or grill pan. You’ll simply toss freshly cooked whole-grain fusilli with red wine vinaigrette, onions, broccoli, red bell pepper and pepperoncini.



1. In a large serving bowl, whisk together 3 tablespoons of the oil, the vinegar, garlic, and salt. Stir in onion. Set aside.
2. Heat grill-pan or grill.
3. In a medium bowl, toss (large) broccoli florets with remaining 1 tablespoon oil.
4. Cut bell pepper into 4 or 5 pieces.
5. Grill broccoli and pepper pieces over direct medium-high heat until charred as desired, about 10 to 12 minutes total. Set aside to slightly cool.
6. Meanwhile, cook pasta according to package directions until al dente, about 10 to 12 minutes. Drain.
7. Add pasta to vinaigrette mixture in serving bowl; toss to coat. (Note: Do not rinse the cooked pasta.)
8. Cut bell pepper and broccoli into bite-size pieces; add to pasta mixture along with (drained) pepperoncini and toss to combine.
9. Serve while slightly warm with sliced basil for garnishing.

PC: Jackie Newgent


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