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Summertime Pasta Salad
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You can make this pasta salad to serve grillside with Wisconsin Meadows grass-fed ribeye steaks or beer can chicken. If you are in a hurry, use a salad dressing (we recommend Organicville’s Organic Olive Oil & Balsamic Vinaigrette)  
serves 8


Salad Ingredients
1 pound Outpost Veggie Rotini
2 small heads of broccoli, cut into bite-sized pieces
1 pint cherry tomatoes, halved or quartered, depending on size
1 yellow bell pepper, sliced into1/2-inch pieces
1/4 cup sliced olives (Kalamata or black olives)
Dressing Ingredients
1/2 cup extra virgin olive oil
4 cloves garlic, crushed
1/4 cup lemon juice (2-3 fresh lemons)
1 shallot, minced
1/4 cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
Salt & pepper to taste


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1. In a medium saucepan, bring water to a boil and add pasta. In the last minute or two of cooking, add the broccoli. Once pasta and broccoli reach the desired texture, drain and rinse with cold water to stop both ingredients from further cooking.
2. In a medium sauté pan, heat olive oil and garlic over medium-low heat for about 10 minutes. Remove the garlic cloves.
3. Whisk together the olive oil, lemon juice, minced shallot, fresh herbs, and salt and pepper.
4. Toss pasta, broccoli, tomatoes, bell pepper, and olives with dressing and serve immediately or chill in the refrigerator until ready to serve.
5. For variety, you can add any of the following ingredients to this recipe: feta cheese, marinated mushrooms, pepperoncini peppers, roasted zucchini, anchovies or salami.

Per serving: 387 calories, 15g fat, 2g sat fat, 53g carbohydrates, 12g protein, 83mg sodium, 6g fiber


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