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home > recipes > salads and dressings > broccoli and rotini salad
Broccoli and Rotini Salad 1 pound rotini 1 head fresh brocolli 1 can (15 ozs) chickpeas 1 can (5 ozs) pitted black olives 1 small jar sweet roasted peppers 1 medium onion, diced 1/2 tsp. black pepper 1/2 tsp. basil 3/4 cup olive oil grated cheese, to taste Cook rotini according to pakage directions. Drain and mix with 1/4 cup oil to prevent it from sticking. Set aside and allow to cool. Cut up brocolli; steam and then allow to cool. Dice onion, cut roasted peppers into strips reserving the liquid. In a large mixing bowl, combine the rotini, brocolli, onion, roasted peppers (including the juice), chickpeas and olives. Add the remaining 1/2 cup of oil. Add basil and black pepper. Sprinkle with grated cheese to taste. bmarks@nyc.pipeline.com if you think knowledge is dangerous, try ignorance

Broccoli and Rotini Salad


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keyword: broccoli
keyword: rotini
keyword: salad
recipes for salads
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(posted July 20, 1998)

Broccoli and Rotini Salad

1 pound
rotini
1 head fresh brocolli
1 can (15 ozs) chickpeas
1 can (5 ozs) pitted black olives
1 small jar
sweet roasted peppers
1 medium
onion, diced
1/2 tsp. black pepper
1/2 tsp.
basil
3/4 cup
olive oil
grated
cheese, to taste

Cook
rotini according to pakage directions.
Drain and mix with 1/4 cup oil to prevent it
from sticking. Set aside and allow to cool.

Cut up brocolli;
steam and then allow to cool.

Dice onion, cut roasted peppers into strips reserving
the liquid.

In a large mixing bowl,
combine the rotini, brocolli, onion,
roasted peppers (including the juice), chickpeas and
olives. Add the remaining 1/2 cup of oil. Add
basil
and black pepper. Sprinkle with grated
cheese to
taste.

bmarks@nyc.pipeline.com
if you think knowledge is dangerous, try ignorance



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