White Bean, Roasted Broccoli & Tomato Pasta Salad

1 head broccoli, cut into bite-size florets
3 teaspoons olive oil, divided
1 teaspoon chili powder
Coarse salt and freshly ground pepper
1 pint small tomatoes (such as cherry)
1 1/2 cups cooked white beans, drained and rinsed
1/4 cup black olives, halved
1 box Barilla Plus penne, cooked, drained and well chilled
Zest of 1 lemon
Juice of 1-2 lemons
1/4 cup thinly sliced fresh basil

Preheat oven to 425°. Toss broccoli, 1 teaspoon oil and the chili powder in a bowl, and season with salt and pepper. Toss tomatoes and 1 teaspoon oil in another bowl, and season with salt and pepper. Arrange broccoli in a single layer on a nonstick baking sheet, and cook until dark brown in spots, but still crisp, about 15-20 minutes. Arrange tomatoes on another nonstick baking sheet and cook until just starting to split and turn golden in spots, about 10 minutes. Let both vegetables cool completely.


In a large bowl, combine broccoli, tomatoes, white beans, olives and pasta. Add lemon zest and juice, basil and remaining oil, and toss to combine. If the salad seems dry, add more olive oil and lemon juice to taste.


You can serve with a small amount of Parmesan grated over the salad. (Not included in the nutrition information.)

Number of Servings: 8

Recipe submitted by SparkPeople user BUN3KIN.