Broccoli Slaw Pasta Salad

Slaw

½ lb Colavita Farfalle, cooked according to packaging instructions

½ cup slivered or sliced almonds

1 ½ lbs broccoli (about 2 large or 3 medium heads) or 16 oz shredded broccoli slaw

⅓ cup chopped fresh basil

2 apples, thinly sliced

4 oz feta cheese

Honey-Mustard Dressing:

½ cup Colavita Extra Virgin Olive Oil

2 tbsp 2 tbsp lemon juice

2 tbsp 2 tbsp smooth dijon mustard

1 tbsp 1 tbsp Colavita Prosecco White Wine Vinegar

1 tbsp 1 tbsp honey

2 medium cloves garlic, pressed or minced

½ tsp sea salt

freshly ground pepper, to taste

red pepper flakes, optional (for heat)

To prepare the broccoli (if you’re not using prepared broccoli slaw), slice the florets off the stems. Reserve the stems, cutting off the very tough part at the base. Cut them into small pieces. Place the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandoline or by hand with a sharp knife.

For the Dressing:

Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy and pack a punch. If it’s overwhelmingly acidic, add a little more honey to balance out the flavors. If it needs more kick, add a bit more mustard or lemon juice.

Add the shredded broccoli slaw, cooked pasta, almonds, apples and chopped basil to your large serving bowl. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld.

Sprinkle on the feta cheese just before serving.

Print Options:

Broccoli Slaw Pasta Salad