1large head of broccolichopped to bite-sized pieces
1english cucumberthinly sliced
2tbspfresh lemon-thyme leaves
1/4c.sherry vinegaror red wine
1tspcracked black pepper
Bring two large pots of water to a boil.
While the water is coming to a boil, prepare the vegetables and cherries. Set the broccoli and asparagus aside, and add the carrots, cucumbers, scallions and cherries to a large bowl.
Liberally salt the boiling water. In the first pot, add the pasta and cook to package instructions.
In the second pot, add the broccoli and cook for 2 minutes. Then add the asparagus and cook both for 1 additional minute. Strain the vegetables and rinse under cool running water for a few minutes. Give them a shake to release as much water as possible, then add the blanched vegetables to the raw vegetables and cherries.
Drain the pasta, run under cool running water to stop the cooking process, shake, then add the pasta to the other ingredients.
Make the vinaigrette. In a small jar with a lid, add the olive oil, vinegar, lemon juice, honey, salt and pepper. Shake vigorously until emulsified.
Add the thyme and vinaigrette to the pasta salad, toss to incorporate, and chill for a least 1 hour, and up to 1 day. Serve cold or at room temperature.
Broccoli Pasta Salad with Asparagus and Cherries https://oursaltykitchen.com/asparagus-pasta-salad/