Ensalada de pasta con brócoli, nueces tostadas y aceitunas

Ingredientes

• 3/4 cup coarsely chopped raw walnuts
• 3 cups uncooked broccoli florets
• 3 cups cooked whole wheat penne pasta
• 3/4 cup sliced black olives
• 1/2 cup shredded Parmesan cheese
• For the Vinaigrette:
• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoon balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon sugar
• 3/4 teaspoon salt ((see note))
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Preparación

1. 1

   To toast the walnuts, preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer and bake 8 to 10 minutes, checking frequently to prevent burning. Let cool completely.

2. 2

   Combine the vinaigrette ingredients in a small bowl, whisking until emulsified, and set aside until ready to use (can be made in advance and refrigerated).

3. 3

   Place the salad ingredients in a bowl, pour the vinaigrette over, and gently stir to combine. Refrigerate for at least an hour before serving.