#1 of Three Memorial Weekend Salads

Whole Wheat Italian Pasta Salad

This weekend I have been managing the Hospitality room of a basketball tournament my dad helps put on this weekend of every year. My job is to keep all the coaches, referees, and volunteers fed... which is no small task. Men sure do eat a lot!! This is one of 3 salads I made for these lovely gentlemen.

I made this pasta salad in mass quantities for this occasion, but will leave you with directions to make a much more manageable amount. I found this recipe in none-other than... you guessed it!... Powerfoods (my currently fave cookbook)

You will want to start by cooking a package of whole wheat noodles according to the directions. During the last minute or so of the cooking time add 1 head of chopped up broccoli.

 

While you are waiting for your noodles to cook, go ahead and mix up your vinaigrette. I threw all of the ingredients into a clean pickle jar, then closed it up and shook like crazy... worked pretty slick. 

Here's what you are going to put in your jar:

• 1/4 C Extra Virgin Olive Oil
• 1/4 C Balsamic Vinegar
• 2 T Lemon Juice 
• 1 T Honey 
• 1 T Dijon Mustard
• 1/2 tsp salt
• freshly cracked pepper to taste 
• 1 clove minced garlic

After draining cooked pasta and broccoli, pour dressing over top, and mix.

While you are waiting for your pasta to cool go ahead and prep the remainder of the salad ingredients:

• 1 pint of cherry tomatoes - cut in half
• 1/2 C Kalamata Olives - cut in half 
• 1 head of Raddichio - thinly sliced 
• 1/2 C torn fresh Basil 
• 1/4 C chopped Italian Flat Leaf Parsley

Stir into pasta mixture, season with additional salt & pepper if desired, and I would recommend letting the salad sit in the fridge for a couple hours before serving to let the noodles soak up all the yummy goodness. 

Peace & Love, 

Chandra Nicole

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