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Salad, Italian Pasta

by Pierre S. Aoukar, MD
Posted: March 13

Servings: 4


1 pound broccoli
1 pound cauliflower
1 fresh sweet red pepper
1 fresh sweet green pepper
1 can artichoke hearts
c. green olives, any variety
handful fresh basil, julienned
sea salt to taste
dried oregano
crushed black pepper to taste

1 pound tricolor spiral pasta
4-6 Tb Fresh Lemon Vinaigrette, with garlic


1. Cut the broccoli and cauliflower into large bite size pieces. You want to either blanch or steam these veggies until the broccoli is a bright green color. To blanch, place the veggies into a pot of boiling, salted water. When the broccoli turns a bright green and is just fork tender, drain the veggies and drop into a bowl of ice water until they are cool.

2. Thinly slice the peppers and green olives. Drain the artichoke hearts and cut into quarters.

3. Cook the pasta until it is just al-dente and place under running cold water until cool.

4. Combine all the veggies and pasta. Add the basil and a generous sprinkling of dried oregano. Add the lemon vinaigrette. Be generous with the amount of garlic. It really suits this dish well. Adjust salt and pepper to taste. Refrigerate until you are ready to eat.

Italian Pasta Salad, The Recipes of Dr. Aoukar


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