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 cup 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 tablespoon 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.