Broccoli Pasta Salad with Asparagus and Cherries
This broccoli pasta salad is a lighter, healthy, seasonal version of the classic with whole wheat noodles that stand up well to a long marinade. Fast and easy, it's ready in just under 30 minutes!
Servings 8
Calories 325kcal
Equipment
- 2 Large Pots
- Strainer
- Small Lidded Jar
Ingredients
Salad
- ½ pound whole wheat pasta
- 1 bunch asparagus chopped to 2" pieces
- 1 large head of broccoli chopped to bite-sized pieces
- kosher salt
- 1 large carrot julienned
- 1 english cucumber thinly sliced
- 4 scallions thinly sliced
- 2 c. cherries halved
- 2 tbsp fresh lemon-thyme leaves
Sherry Vinaigrette
- ¾ c. olive oil
- ¼ c. sherry vinegar or red wine
- ½ lemon juiced
- 1 tsp honey
- 1 tsp sea salt
- 1 tsp cracked black pepper
Instructions
- 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.
Nutrition
Calories: 325kcal