directions
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1
Cook the shells until al dente
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2
Rinse in cold water and drain
-
3
Place in a large ceramic serving bowl and set aside. To make dressing, whisk together pesto, oil, lemon juice, and vinegar
-
4
Meanwhile, cook broc- coli in the microwave on high, covered with plastic wrap, for 1 minute
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5
Add broccoli, onions, carrots, and peppers to the pasta and mix gently
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6
Stir in dressing and mix
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7
Garnish with fresh basil leaves or nuts and serve immediately
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8
Serves 6 to 8.
Herbed Anchovy Pasta Salad
ingredients
- 1/2 pound each dry medium and small shells
- 1 cup coarsely chopped broccoli florets
- 1/2 cup chopped scallions OR red onion
- 3/4 cup julienne-sliced carrots
- 3/4 cup roasted red peppers, coarsely chopped
- 1 cup Herbed Anchovy Pesto (page 45)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/3 cup wine vinegar
- fresh basil or chopped walnuts for garnish