1 package gluten free pasta spirals
2 cups broccoli florets
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic, minced
1 pint grape tomatoes, halved
1/2 cup kalamata olives, chopped
1/2 cup basil, torn
1/4 cup parsley, diced
1 head radicchio, cored and shredded
salt and freshly ground black pepper to taste
Method of Preparation:
1. Bring 4 quarts water to a boil in a large pot. Add pasta and a pinch of salt. Cook until al dente, about 10 minutes. Add broccoli and continue to cook for 2 minutes. Strain.
2. Whisk oil, vinegar, lemon juice, mustard, honey, and garlic in a large bowl. Season with salt and pepper. Add pasta, broccoli, tomatoes, olives, basil, parsley, and radicchio. Combine and season.
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