This delicious and healthy pasta and broccoli salad, which I met in Greece, conquered me with its simplicity and sophistication. Light and nutritious, it combines the freshness of the vegetables with the intense flavor of the pasta, creating a perfect dish for any occasion. To give this salad even more Mediterranean character, I prepared an olive tapenade with capers. Tapenade is an aromatic paste made from chopped olives, capers and olive oil that adds flavorful depth to the dish. Try this salad and tapenade, they will become constant favorites on your table, delighting family and guests with their unique aroma and delicate texture.
Recipe:
Noodles
broccoli
Green beans
Cherry tomatoes
Cucumber
Olives
Feta
basil
For the dressing:
olive oil
lemon juice
Garlic
Salt
pepper
Italian herbal mixture
For the tapenade:
Olives
Capers
lemon
olive oil
oregano
Put the pasta in the salted water, cook according to the instructions until al dente, drain, mix with olive oil and let cool.
Divide the broccoli into florets and cut them.
Cut green beans into pieces or use frozen ones.
Add the broccoli and beans to the boiling water, cook for 2 minutes, drain and allow to cool.
Place cherry tomatoes in a bowl.
Dice the cucumbers and add them to the bowl.
Slice olives and add.
Pick and chop the basil leaves and add them to the salad
Cut feta into cubes and add to the salad.
For the dressing, mix olive oil, lemon juice, pressed garlic, salt, pepper and Italian herbs.
Add the pasta, broccoli and beans to the salad and mix with it
Prepare an olive tapenade from olives and capers as a topping for bread!
Puree the olives, capers, olive oil, garlic, lemon zest, lemon juice and oregano in a blender.
Cut the bread into slices and fry in vegetable oil
Arrange the salad on a plate and serve with bread and tapenade.
Enjoy!
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