I whipped up a quick and easy creamy broccoli and spinach pasta salad with some of our homegrown spinach today. I am a BIG fan of pasta salads because they usually last a few days and they’re are great for a quick and easy lunch.
Here is the recipe. I hope you like it, we sure do.
16 ounces spiral pasta
8 ounces fresh broccoli florets, chopped
2 cups fresh spinach leaves, coarsely chopped
1/2 cup sliced sweet peppers
1/2 cup sliced olives, pitted and quartered
2 tablespoons chives, chopped
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1 teaspoon kosher salt
Prepare the pasta according to package directions, drain and cool. Place the broccoli, spinach leaves, olives, sweet peppers, and pasta together in a large bowl and stir together. Set aside.
In a small bowl whisk together the mayonnaise, red wine vinegar, sugar and salt until smooth. Pour over pasta mixture and stir until the pasta is evenly coated. Garnish with chives and refrigerate for 2 hours or until ready to serve.
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