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2 large bunches broccoli
450-g pkg rotini or fusilli pasta
1 cup mayonnaise
1/4 cup finely chopped fresh basil
2 tbsp finely chopped onion
1 large garlic clove, crushed
1/2 tsp salt
1/2 cup grated asiago
1/2 cup crumbled feta
3 large bell peppers, preferably a mix of red, orange and yellow
8 cherry tomatoes
1/2 cup coarsely chopped fresh parsley
Fill a large saucepan two-thirds full of water. Bring to a full rolling boil over high heat. Meanwhile, cut stalks from broccoli. Then, peel and slice into 1/2-inch- (1-cm-) thick pieces. Break broccoli head into bite-size florets. When water is boiling, stir in pasta. Cook for minimum amount of time suggested on package, about 7 to 8 minutes. Stir in broccoli slices and florets and continue boiling for 1 minute. Drain. Rinse pasta and broccoli under cold running water until cool. Drain well.
In a large bowl, stir mayonnaise with basil, onion, garlic and salt. Remove 1/4 cup of this dressing, cover and refrigerate. It will be added to salad just before serving. Stir 1/4 cup of each cheese into dressing remaining in large bowl. Add drained cool pasta and broccoli. Toss until mixed. Seed and cut peppers into bite-size pieces and gently stir in.
Cover and refrigerate salad until cold, at least 1 hour or up to 4 hours. (Because of vegetables, salad will not keep well overnight.) When ready to serve, gently stir in remaining dressing. Slice cherry tomatoes in half and stir into salad along with parsley. Then, sprinkle salad with remaining 1/4 cup each of Asiago and feta.
Calories 180, Protein 6.5g, Carbohydrates 25.1g, Fat 6.4g.
Dolores Hind makes this extraordinary pasta salad for big family gatherings. It's full of fresh summer veggies and garden herbs, with both Asiago and feta cheeses adding their own distinctive flavors. For smaller groups, simply halve the recipe.
A sprinkle of freshly grated Asiago perks up pasta, pizza or grilled vegetables with its rich nutty taste.