This version of pasta salad ditches the mayonnaise-based dressing for a lighter and brighter vinaigrette of flaxseed oil, lemon juice, and vinegar. It also incorporates ample fresh herbs, a variety of vegetables, and kamut pasta—a protein-rich whole-wheat pasta that contains healthy amounts of the antioxidants vitamin E and selenium. Other types of whole-wheat pasta can be used instead. The salad makes a great side for a potluck, but it works as a main course, too.

　　

Ingredients

serves 8

　　12 ounces kamut spiral pasta

　　1 small head broccoli (3/4 pound), cut into small florets (3 1/2 cups)

　　1/4 cup flaxseed oil

　　1/4 cup balsamic vinegar

　　2 tablespoons fresh lemon juice

　　1 tablespoon Dijon mustard

　　1 tablespoon honey

　　1 garlic clove, minced

　　Coarse salt and freshly ground pepper

　　2 pints cherry tomatoes, halved

　　1/2 cup pitted Kalamata olives, chopped

　　1 small head radicchio, cored and shredded (about 3 cups)

　　1/2 cup packed torn fresh basil

　　1/4 cup packed fresh flat-leaf parsley

　　

Step 1

Bring a pot of water to a boil, and cook pasta until tender according to package instructions, adding broccoli 1 minute before end of cooking. Drain pasta and broccoli.

　　

Step 2

While pasta is cooking, whisk together the oil, vinegar, lemon juice, mustard, honey, garlic, and 1/2 teaspoon salt in a large bowl; season with pepper. Add drained pasta and broccoli, and stir to coat with dressing. Let cool.

　　

Step 3

Mix in tomatoes, olives, and radicchio; stir to combine. Season with more salt, if desired. Pasta salad can be refrigerated, covered tightly, up to 1 day. Let stand at room temperature 2 hours, and add basil and parsley before serving.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 292

　　

Step 6

Saturated Fat: 1g

　　

Step 7

Unsaturated Fat: 8.6g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 40.3g

　　

Step 10

Protein: 7.6g

　　

Step 11

Sodium: 413mg

　　

Step 12

Fiber: 4.5g

　　Power Foods