I needed to take a salad to a meeting and found this recipe online. I really liked it and will definitely be making it again. The recipe is from "Aggie's Kitchen".
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
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