Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 4 cups Fresh broccoli florets, cut into bite-sized pieces
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Red onion, finely diced
  • 1/2 cup Black olives, sliced
  • 1/2 cup Freshly grated Parmesan cheese
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tbsp Fresh lemon juice
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tsp Honey

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the pasta and cook according to package directions until just al dente.
  3. During the final 60 seconds of the pasta's cook time, add the broccoli florets to the boiling water.
  4. Drain the pasta and broccoli together in a colander, rinsing quickly with cool water to stop the cooking process.
  5. In a jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, pepper, and honey until emulsified.
  6. Transfer the warm pasta and broccoli into a large mixing bowl and pour the dressing over them, tossing gently until coated.
  7. Fold in the cherry tomatoes, red onion, black olives, and Parmesan cheese.
  8. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.