3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1⁄4 teaspoon ground black pepper
Pinch of sea salt
2 teaspoons finely minced fresh garlic
2 teaspoons dried basil leaves
1 1⁄2 cups small pasta shells, uncooked
3⁄4 cup chopped fresh broccoli florets
2 teaspoons shaved or shredded Parmesan cheese
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1 green onion, finely sliced
Make dressing by whisking together the oil, vinegar, pepper, salt, garlic and basil. Set aside. Cook the pasta. While pasta is cooking, chop broccoli and blanch for two minutes. Drain both cooked pasta and broccoli. Combine cooked and cooled pasta, broccoli, cheese, green and red peppers and onion. Toss. Pour dressing on top of pasta mixture and gently toss. Cover and refrigerate until ready to serve. Toss again just before serving.
This recipe is shared June 8-12, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
1560 WPAD, AM 1450 WDXR
are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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