Broccoli, Tomato, and Spinach Pasta Salad

With all the vegetables and chicken you want you can make a broccoli, tomato, and spinach pasta salad. It's a great meal for the summer when you don't feel like putting your oven on.

Ingredients

1/4 cup chicken broth or oil
2 cups small broccoli florets
1 red or yellow bell pepper, diced
4 scallions, sliced
1 garlic clove, minced
1/4 pound fresh spinach, leaves torn into chunks and stems removed
1 pound tricolor fusilli, cooked and cooled
1 cup chopped, ripe tomatoes
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons balsamic (or red wine) vinegar
1/2 cup (or more to taste) parmesan cheese

Instructions

1. Heat broth in large nonstick skillet over medium-high heat.

2. Add broccoli, pepper, scallions, and garlic.

3. Stir until broccoli is just crisp tender, about 5 minutes.

4. Remove from heat and toss with fusilli and spinach.

5. Mix in tomatoes, olive oil, and vinegar.

6. If making a day ahead, refrigerate salad.

7. Before serving, add fresh basil and Parmesan cheese.

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Chef 19637

May 18, 2010

Thank you for bringing this to our attention. The recipe has been updated to read the proper amounts. -RecipeLion Editors

ImNot Mom

May 17, 2010

Recipe calls for "14 fresh spinach" - that's nice. One quarter of what?br br Asks for "1 tricolor fusilli" - again, one of what? A single noodle?!?br br And does the recipe author seriously suggest "14 cup chicken broth or oil"? For real?br br How many does this recipe serve? (And what's the serving size?)br br Seasonings 1 clove of garlic, fresh basil leaves, olive oil (and vinegar of some variety) and Parmesan. Sounds fairly bland to me.br br Thanks for the idea I'll concoct my own recipe to suit both personal taste and healthy-eating standards. Next time, proofread.