Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons chopped garlic
  • 8 ounces elbow macaroni
  • 1 cup broccoli florets
  • 1/2 cup red pepper (each diced, celery and cucumber)
  • 1/2 cup shredded carrots (each, and peas)
  • 2 shallots (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon fresh oregano (chopped)
  • 1/4 teaspoon fresh rosemary (chopped)

Directions

  1. In a bowl, whisk together olive oil, red wine vinegar, mustard and garlic, season to taste with salt and pepper, if desired.
  2. In a large pot of boiling salted water, cook broccoli for a few seconds. Remove broccoli and refresh in ice water, drain and pat dry. Add pasta to the pot and cook according to package directions. Drain, rinse under cold water.
  3. In a large bowl, combine pasta, broccoli, red pepper, celery, cucumber, carrots, peas and shallots. Toss with vinaigrette and herbs. Season to taste with salt and pepper, if desired.
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NutritionView more

310Calories
Sodium1%DV20mg
Fat23%DV15g
Protein14%DV7g
Carbs13%DV39g
Fiber8%DV2g

PER SERVING *

Calories310Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium20mg1%
Potassium340mg10%
Protein7g14%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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