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Broccoli Farfalle Salad

Broccoli Farfalle Salad

Serves 3-4.



  • 1 1/2 c broccoli spears, bite-sized
  • 4 oz dry farfalle (bow tie pasta)
  • 1-2 tsp olive oil
  • 12 ripe pitted olives, halved
  • 1 c provolone cheese, cubed
  • 1 roasted red bell pepper, cut in strips


  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tsp fresh lemon juice
  • 1 clove garlic, grated
  • 1/4 tsp dry leaf oregano
  • 1/4 tsp dry basil
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sugar
  • 4 tsp olive oil


  1. In a medium pot of boiling salted water, drop the broccoli spears and bring back to a boil. Boil 3 minutes.
  2. With a slotted spoon remove the broccoli to a colander and place the farfalle in the same pot of boiling water.
  3. Cook until just tender, or about 10 minutes. Drain.
  4. Put both the broccoli and the farfalle in a large covered bowl, toss in olive oil to prevent sticking, and cool completely.
  5. Add the olives, provolone, and roasted red pepper strips.
  6. In a small bowl, mix the vinaigrette ingredients with a whisk or fork until well blended and pour over the salad.
  7. Mix well and refrigerate covered for at least one hour to allow the flavors to blend.

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