[cmsms_row data_width=”boxed” data_padding_left=”3″ data_padding_right=”3″ data_color=”default” data_bg_position=”top center” data_bg_repeat=”no-repeat” data_bg_attachment=”scroll” data_bg_size=”cover” data_bg_parallax_ratio=”0.5″ data_padding_top=”0″ data_padding_bottom=”50″][cmsms_column data_width=”1/2″][cmsms_image align=”none” animation_delay=”0″]2180|http://butterfieldv.wpengine.com/wp-content/uploads/2015/11/BlackWhite-Bean-Salad-lg.jpg|full[/cmsms_image][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Here is a great salad for the summer. Plus, pasta is such a meal stretcher. Very economical.
[/cmsms_text][/cmsms_column][/cmsms_row][cmsms_row data_width=”boxed” data_padding_left=”3″ data_padding_right=”3″ data_color=”default” data_bg_position=”top center” data_bg_repeat=”no-repeat” data_bg_attachment=”scroll” data_bg_size=”cover” data_bg_parallax_ratio=”0.5″ data_padding_top=”0″ data_padding_bottom=”50″][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Ingredients:
1 large sweet red pepper, cut into 1-inch chunks
6 large cloves garlic, unpeeled
6 tablespoons olive or vegetable oil, divided
1 pkg (12 oz. Ronzoni Garden Delight Penne, uncooked
3 cups fresh broccoli florets
3 tablespoons white wine vinegar
2 tablespoons diced shallots (or mild onione
2 tablespoons water
1 cup quartered pitted ripe olive
Directions:
Heat oven to 350 deg;F. In small baking dish, toss garlic with 2 tablespoons oil; bake, uncovered 20 minutes. Remove garlic; set aside to cool. Meanwhile, cook pasta according to package directions adding broccoli to water during last 2 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. In food processor or blender, process vinegar, shallots, water and roasted garlic (skins removede until smooth. While processor is running, slowly add remaining oil. In large bowl, toss cooled pasta and broccoli, roasted red peppers, dressing, olives and salt and pepper to taste. Cover; refrigerate 2 hours
[/cmsms_text][/cmsms_column][/cmsms_row]
