Broccoli and Pasta Salad with Olives, Parmesan & Toasted Walnuts
"This broccoli and pasta salad can be made well in advance. Full of healthy ingredients and tastes fantastic!..."
INGREDIENTS
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3 cups uncooked broccoli florets
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3 cups cooked whole wheat penne pasta (for GF, use gluten-free pasta)
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¾ cup coarsely chopped toasted walnuts
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¾ cup sliced black olives
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½ cup shredded Parmesan cheese
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For the Vinaigrette:
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4 tablespoons extra virgin olive oil
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2 tablespoons red wine vinegar
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2 tablespoon balsamic vinegar
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1½ teaspoons Dijon mustard
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2 teaspoons chopped fresh rosemary
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1 teaspoon sugar
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¾ teaspoon salt (see note)
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¼ teaspoon freshly ground black pepper
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¼ teaspoon onion powder
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¼ teaspoon garlic powder
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