Quick Broccoli Roasted Red Pepper Pasta Salad Recipes

PASTA SALAD WITH ROASTED BROCCOLI

Pasta Salad with Roasted Broccoli image

A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal.

Provided by Martha Stewart

Time 40m

Number Of Ingredients 9

Ingredients

2 pounds (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tablespoons olive oil
Coarse salt and ground pepper
8 ounces penne pasta
1 to 2 tablespoons fresh lemon juice
8 ounces jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 cup)
1/4 cup pitted Kalamata olives, halved lengthwise
1/2 cup walnuts, broken into pieces

Steps:

Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Nutrition Facts : Calories 530 g, Fat 19 g, Fiber 8 g, Protein 18 g

QUICK BROCCOLI & ROASTED RED PEPPER PASTA SALAD

Quick Broccoli & Roasted Red Pepper Pasta Salad image

I threw this together with what I had on hand and it was very tasty! I paired it with my Crispy & Juicy Fried Chicken. Mmm, just right for a picnic! This is also wonderful for Holiday dinners as the broccoli & red peppers stay a beautiful bright red & green!

Provided by Lauren Conforti @Hutt5asl

Categories Pasta Sides

Number Of Ingredients 4

Ingredients

1/2 pound(s) pasta of choice. (i used bow ties)
1/2 - head of broccoli, chopped very small, including some of the stems
1/2 jar(s) roasted red peppers, diced very small
- romano basil vinaigrette (or robust italian dressing of choice)

Steps:

Cook Pasta according to package until al dente.
Meanwhile, chop the broccoli and dice the roasted red peppers.
Steam (or microwave) broccoli until just turned bright green.
When pasta is done, drain well & put in a bowl.
Add in the broccoli & roasted red peppers. Coat well with the vinaigrette. Mix thoroughly.
Place bowl in the refrigerator to chill. Add a little more vinaigrette before serving, if needed.

PASTA WITH BROCCOLI, ROASTED PEPPERS, AND OLIVES

Pasta With Broccoli, Roasted Peppers, and Olives image

Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville. You can use fresh roasted peppers , but I usually use good quality bottled roasted peppers from the pantry. Omit the optional cheese to make it vegan.

Provided by zeldaz51

Categories Vegan

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 red bell pepper, roasted, peeled and sliced into strips
2 tablespoons olive oil
3 garlic cloves, finely chopped
8 -10 kalamata olives, chopped
1 tablespoon fresh lemon juice
salt, pepper
8 ounces dried linguine or 8 ounces fettuccine pasta
3 cups broccoli (cut into 1 inch pieces)
2 tablespoons chopped fresh herbs (marjoram and chives work well, but use what you have)
grated parmesan cheese (optional) or romano cheese (optional)

Steps:

Heat a pot of salted water to cook the pasta, In a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. Shut burner off until pasta is nearly cooked.
Cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. Drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. Add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.

Nutrition Facts : Calories 635.7, Fat 17.8, SaturatedFat 2.5, Sodium 184.7, Carbohydrate 100.9, Fiber 9.1, Sugar 8.1, Protein 19.8

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