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Pasta Salad With Broccoli And Artichokes

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105ml/7 tbsp olive oil
1 red pepper, quartered, seeded and thinly sliced
1 onion, halved and thinly sliced
5ml/1 tsp dried thyme
45ml/3 tbsp sherry vinegar
450g/1lb pasta shapes, such as penne or fusilli
2 x 175g/6oz jars marinated artichoke hearts, drained and thinly sliced
150g/5oz cooked broccoli, chopped
20-25 black olives, stoned and chopped
30ml/2 tbsp chopped fresh parsley
Salt and black pepper


Serves: 4


Heat 30ml/2 tbsp of the oil in a non-stick frying pan. Add the red pepper and onion and cook over a low heat for 8- 10 minutes, until just soft, stirring occasionally.

Stir in the thyme, salt and vinegar. Cook for 30 seconds more, stirring, then set aside.

Bring a large pan of salted water to the boil. Add the pasta and cook until just tender (see packet instructions for timing). Drain, rinse with hot water, then drain again well. Transfer to a large bowl. Add 30ml/2 tbsp of the oil and toss well to coat.

Add the artichokes, broccoli, olives, parsley, pepper and onion mixture and remaining oil to the pasta. Season with salt and pepper and stir to mix. Leave to stand at least 1 hour before serving, or chill overnight.

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