Summertime is fast approaching and everyone looks forward to grilling and eating outside. Sometimes you need to feed a small army at a potluck, and sometimes you’ll want to make this just for your family and enjoy the leftovers for a few days. It only gets better with age!
I imagine you could throw in some bites of leftover grilled chicken and have it for lunch the next day. It would be easy to pack ahead to take with you to work, school, or on a picnic.
Broccoli and Pasta Salad
1 lb. penne pasta (or shape of choice–Our daughter loves the bow ties!)
1 bunch broccoli
4 cloves garlic, crushed
4 green onions, chopped
6-8 ounces cherry tomatoes, halved
1/4-1/2 cup olive oil
1 cup Parmesan cheese, shaved or shredded
salt/pepper to taste
Boil pasta as per directions on package until “al dente.” Drain and put into large mixing bowl.
Chop broccoli into bite-sized pieces. Heat 3 Tbsp. of oil in a large frying pan. Add broccoli and stir-fry until it is crisp-tender. Add garlic and cook one more minute.
Pour broccoli and all the oil onto the pasta. Add the green onions, cherry tomatoes, cheese, and salt & pepper. Mix thoroughly. Add extra olive oil to coat liberally. Cover and chill for at least 2 hours. Can be served immediately as a warm side dish.
YUM! YUM! YUM! This delicious recipe is cool and refreshing on a summer’s day. And EASY! The flavor of each ingredient compliment one another so nicely. We added chopped cucumber because Gerdy Gardener has about a million cucs hanging around the kitchen! …Added a nice crunch. On day two we added chopped grilled chicken to the leftovers for lunch…adding protein for a complete meal. Thank you for sharing! A new summer favorite! P.S. Granddaughter approved! She also liked using bow tie pasta!
Sharon & “grandaughter”–
So glad you liked tried it and liked this summer “go-to” in our family. Yes, adding new ingredients is a great way of making it go further with a change-up. I love the idea of adding grilled chicken and making it a one-pot meal!